adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Shrimp with Spicy Garlic Sauce
0 Likes
Prep Time:
30 minutes
Total Time:
38 minutes
Spicy Asian recipe featuring chili oil, chili paste, and garlic for bold flavor.
Ingredients:
  • 6 dried black (shiitake) mushrooms
  • 1 medium carrot, cut diagonally into thin slices
  • 3/4 pound uncooked medium shrimp in shells
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon chili or vegetable oil
  • 2 teaspoons finely chopped garlic cloves
  • 1/2 medium head cabbage, cut into 2x3/4-inch pieces
  • 1/4 cup Progresso™ chicken broth (from 32-ounce carton)
  • 4 medium green onions, cut diagonally into 1-inch pieces
  • 1 tablespoon chili paste
Instructions:
  • Begin by submerging the mushrooms in hot water for about 20 minutes until they soften; then drain. Rinse them with warm water and drain again. Next, gently squeeze out any extra moisture. Discard the stems, and slice the caps into thin strips.
  • Add the carrot to a pot of boiling water and cook for 1 minute. Drain the carrot and rinse it with cold water.
  • Peel and devein shrimp, then cut them in half lengthwise. Pat dry with paper towels and prepare a cornstarch and water mixture.
  • Preheat wok or 12-inch skillet over high heat, then add 1 tablespoon of oil and swirl to coat the sides. Stir-fry shrimp and garlic until shrimp are pink and firm, then remove shrimp from the wok.
  • Drizzle 1 tablespoon oil into the wok and swirl to coat. Toss in the mushrooms and cabbage, stir-frying for 1 minute. Pour in the broth and bring to a boil. Cover and simmer for 1 minute.
  • Add the cornstarch mixture and stir until thickened, about 30 seconds. Mix in the shrimp, carrot, onions, and chili paste, and cook until the shrimp are hot, about 30 seconds.

Similar Recipes