Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of garum (fermented fish sauce)
- 2 tablespoons of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of grated ginger
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together garum, honey, soy sauce, rice vinegar, grated ginger, and minced garlic until well combined.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes until they start to turn pink.
3. Pour the garum mixture over the shrimp and stir to coat evenly. Cook for another 2-3 minutes until the shrimp are fully cooked and the sauce has thickened.
4. Remove from heat and garnish with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Garum can be substituted with fish sauce or oyster sauce.
- Honey can be substituted with brown sugar or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add diced bell peppers or sliced onions to the skillet with the shrimp for added flavor and texture.
- Use chicken or beef instead of shrimp for a different protein option.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to devein the shrimp before cooking for a better texture and flavor.
- Don't overcook the shrimp, as they can become tough and rubbery.
- Use a non-stick skillet or wok to prevent the shrimp from sticking to the bottom.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
Store any leftover garum-glazed shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp in a skillet over medium heat until heated through.
Presentation ideas:
Serve the garum-glazed shrimp in a large bowl or on a platter with chopped green onions sprinkled on top.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice or noodles and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed broccoli, or roasted asparagus.
Troubleshooting advice:
If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked and safe to eat.
Food history:
Garum is a fermented fish sauce that was commonly used in ancient Roman cuisine.
Flavor profiles:
Salty, sweet, tangy, and savory.
Serving suggestions:
Serve the garum-glazed shrimp as an appetizer or main dish.
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