Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of rice vinegar
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a small bowl, mix together the rice vinegar, minced garlic, olive oil, salt, and pepper.
2. Heat a large skillet over medium-high heat.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink.
4. Pour the rice vinegar and garlic mixture over the shrimp and stir to coat.
5. Cook for an additional 1-2 minutes until the shrimp are fully cooked and the sauce has thickened slightly.
6. Remove from heat and sprinkle with chopped fresh parsley.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 160
Fat per serving: 7g
Carbohydrates per serving: 2g
Protein per serving: 22g
Substitutions for ingredients:
- White wine vinegar can be used instead of rice vinegar.
- Chopped fresh cilantro can be used instead of parsley.
Variations:
- Add chopped red pepper or onion to the skillet for extra flavor.
- Use scallops instead of shrimp for a different twist.
Tips and tricks:
- Make sure the skillet is hot before adding the shrimp to get a nice sear.
- Don't overcook the shrimp or they will become tough.
- Serve with rice or crusty bread to soak up the sauce.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until warmed through.
Presentation ideas:
Serve the shrimp on a bed of rice or with a side salad.
Garnishes:
Sprinkle with additional chopped parsley or cilantro.
Pairings:
Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables
- Garlic bread
- Roasted potatoes
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to thicken it up.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store any leftovers in the refrigerator promptly.
Food history:
Rice vinegar is a staple in Asian cuisine and has been used for centuries in cooking and preserving food.
Flavor profiles:
The tangy rice vinegar and garlic complement the sweetness of the shrimp in this dish.
Serving suggestions:
Serve hot as a main dish or as an appetizer.
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Region: Chinese