Seafood: deveined medium shrimp
Produce: bag spinach, red bell pepper, garlic
Sauces: oyster sauce
Other: sake (rice wine) or sweet white wine. brown sugar, Thai chili paste
Cooking Method: stove top
Serves: 4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup spinach)
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Ingredients:
1 tablespoon vegetable oil, divided1 (10-ounce) bag spinach, coarsely chopped
1½ pounds peeled and deveined medium shrimp
1 cup red bell pepper strips (about 1 medium)
1/4 cup sake (rice wine) or sweet white wine
1/4 cup oyster sauce
2 teaspoons bottled minced garlic
1 teaspoon brown sugar
1 teaspoon Thai chili paste
Procedure:
Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.
Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp over spinach.
Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.
Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp over spinach.
Recipe Type: Authentic
Recipe Author: Victoria Abbott Riccardi
Book Author: Cooking Light, July 2000
Magazine / Publication: Cooking Light, July 2000
Original Photograph By: Randy Mayor
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.myrecipes.com/recipe/singapore-spicy-shrimp-over-spinach
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