Friday, May 25, 2012

sesame shrimp

Oh YUM!  This sesame shrimp recipe is a keeper!  I'd say we eat very healthy in our household and shrimp is hardly on the menu because Eric has ingrained in my brain that "shrimp is high in cholesterol, it isn't healthy."  Needless to say, our dinners have become very mundane because there's only so much one can cook when we don't eat red meat, chicken, pork...  Just veggies and seafood (we do this by choice if you're wondering).  So I figured I'd change things up a bit, shrimp is 'okay' every once-in-a-blue-moon.

My blue moon has risen and I found a sesame shrimp recipe on allrecipes.com.  I've deviated a little from the recipe and my additions are italicized below.  If you want a little more sauce to pour over your rice, you might want to double, or triple the recipe.




Ingredients
2 tablespoons soy sauce 
2 tablespoons sesame oil, divided 
2 teaspoons lemon juice 
2 tablespoons sushi vinegar 
2 tablespoons mirin
1/4 teaspoon garlic powder
1 dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice
1 tablespoon sesame seeds, toasted

I also added veggies (because I had them on hand):
cabbage
carrots
broccoli 
mushrooms
pineapple chunks - optional
green onion for garnish

Directions
In a re-sealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.  I doubled the recipe and let the shrimp soak overnight.
Drain and discard marinade. I cooked the veggies and shrimp IN the sauce. In a skillet, sauté shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.


Yum!

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