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Ingredients
- 1 1/2 pounds shrimp
- 5 tablespoons peanut oil
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons minced shallots
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 cups diced cored seeded tomatoes
- 4 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 teaspoon Chinese mustard mixed with water
- to make a paste
- 2 tablespoons green onions cut diagonal slices
- Baby mixed greens
Preparation
Step 1
Place the shrimp in a shallow dish and sprinkle with peanut oil. Refrigerate until needed. When ready to sauté, season lightly with salt and pepper.
In a medium saucepan, heat the peanut oil. Sauté the shallots and ginger over medium-high heat just until wilted, 4 to 5 minutes. Add the garlic and cook one minute longer. Stir in the tomatoes, cook 2 or 3 minutes. Pour in rice wine vinegar, honey and paste made with Chinese mustard. Reduce until the sauce thickens.
Add seasoned shrimp to sauce and cook until shrimp turn opaque, 2 to 3 minutes.
Presentation: Place baby mixed greens in center of platter, arrange shrimp and sauce around greens. Garnish with green onions.
This recipe yields 4 to 6 servings.
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