It's a quick, simple and tasty dish.
Chef Chris Manning shows us Asian Sticky Shrimp.
You can serve it over rice like he does, or over linguine or angel hair pasta.
You can add a teaspoon of crushed red pepper or Sriracha sauce to bump the flavor up a bit.
Watch the video for more.
Asian Sticky Shrimp
- 1/2 cup honey- 1/4 cup soy sauce- 3 cloves garlic, minced- 1 tablespoon minced fresh ginger- Juice of half a lemon- 1 pound 13- to 15-count shrimp. peeled and deveined- 2 tablespoons butter- Minced scallions for garnish
Mix honey, soy sauce. garlic. ginger and lemon juice together. Put half in a plastic zip-type bag with the shrimp and marinate overnight.
Cook shrimp in butter on low to medium heat in a 14-inch sauté pan until pink on both sides. Remove shrimp from pan.
Add rest of sauce to pan and cook on medium-high heat a minute or two, until sauce starts to thicken.
Garnish with scallions. Pair with Brianna from Coyote Moon Vineyards.