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Recipe posted by Carole Chanteau
An exotic and simple appetizer. "
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Preparation time: 30 mn
Cooking time: 8 mn
Rest time: 60 mn
Total time: 98 mn
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For 2 servings:
1 lb shrimps
½ red or yellow bell pepper
½ green bell pepper
1 average sized carrot
Marinade:
3 tablespoons oil
1 tablespoon sherry
½ tablespoon mild soy sauce
1 garlic clove, chopped
¼ tablespoon ground ginger
salt and pepper
1 tablespoon butter
1 tablespoon oil
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1
Shell the shrimps, leaving a small part of the shell on the tail for decoration, and put them in the refrigerator.
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2
Wash the vegetables. Peel the carrot and cut into small sticks. Cut the pepper into strips.
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3
Mix together all the ingredients for the marinade in a glass dish or a pan with a lid. Approximately one hour before serving, add the shrimps to the marinade and mix in thoroughly. Cover and refrigerate. Stir once or twice during the hour to ensure that all the shrimps are covered with the marinade.
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4
When it is time to serve, heat the butter and the oil in the wok. Fry the vegetables for 4-5 minutes, stirring constantly. The vegetables should remain crunchy. Add the shrimps and the marinade and leave to stand for a further 2-3 minutes, while you reheat the shrimps.
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5
Divide the mixture up into small bowls and serve immediately.
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Finishing touches...
Don’t over cook the shrimps, otherwise they will become rubbery. |
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