A
heavenly clingy sauce that covers the shrimp delightfully. Meets up shortly,
which makes it the ideal weeknight supper, however yet flavorful enough for
engaging.
You just need a couple of elements for this formula that you likely as of now have in your wash room. Truly, this is one simple formula.
I like to cook shrimp with the tail on, particularly the enormous or kind sized shrimp. In addition to the fact that it adds more flavor, yet the shrimp doesn't twist up as much which gives it a prettier completed look.
Ingredients
- 1/4 cup soy sauce
- 1/2 cup honey
- salt pepper
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons minced garlic
- 1 teaspoon olive oil
- 1/2 teaspoon cornstarch
- 2 tablespoon butter
- 1 pound large shrimp, peeled, deveined and tails removed if desired
- 2 cups chopped broccoli
Instructions
- In a small bowl add the honey, soy sauce, ginger, garlic, red pepper and mix until combined.
- Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinate 30 minutes.
- Whisk in the cornstarch to the reserved marinade and set aside.
- Heat a skillet (I use cast iron) or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
- Add the butter to the skillet and add shrimp discarding any marinade. Cook until the shrimp turns pink about 2 minutes each side.
- Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
- Serve with white rice or pasta.
- Garnish with green onions if desired.
source: butteryourbiscuit.com
