A modest bunch of fixings transforms a pound of shrimp into a staggering fast and simple weeknight supper in less than 30 minutes.
Yield: 4 People
Ingredients :
1 pound jumbo shrimp stripped and deveined – leave tails on or off, your decision
⅓ cup honey
¼ cup lower-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon finely minced garlic
Generous pinch red pepper flakes
2 tablespoons unsalted butter
Hot cooked rice to serve
Thinly sliced scallions to serve
Directions :
In a medium bowl join the honey, soy sauce, lemon juice, garlic and red pepper drops. Empty a portion of the marinade into an estimating cup. Add the shrimp to the excess marinade and let sit for 15 minutes.
Shower an enormous skillet with nonstick cooking splash, or snatch a huge nonstick skillet.
Liquefy the margarine over medium high intensity, and keeping in mind that the spread is softening strain off the marinade from the shrimp. Add the shrimp to the container once the margarine is hot and softened and saute for 2 minutes until the shrimp begin to become pink.
Pour the held portion of the marinade into the skillet and keep cooking until the shrimp are cooked through and the marinade has diminished somewhat.
Serve the shrimp and sauce over the hot rice, with the scallions sprinkled on top.
