MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honey Garlic Shrimp
Categories: Seafood, Chilies, Herbs
Yield: 4 servings

1 lb Extra-large (U24) or jumbo
- (U16) shrimp; peeled,
- deveined (tails opt)
1/3 c Honey
3 tb Soy sauce
1 tb Minced garlic
1/2 ts Grated fresh ginger
1/4 ts Crushed red pepper; more to
- taste
1/4 ts Cornstarch
1 tb Oil
Thin sliced scallions; for
- serving

Place the shrimp in a large bowl.

In a small bowl, combine the honey, soy sauce, garlic,
ginger and crushed red pepper; whisk until smooth. Pour
3 tablespoons of the marinade over the shrimp and toss
to coat. Marinate for at least 15 minutes at room
temperature, or up to 1 hour in the fridge.

While the shrimp marinate, combine the cornstarch with
the remaining marinade and set aside.

Lift the shrimp from the marinade to paper towels and
pat dry; discard any marinade remaining in the bowl.

Heat a large (12") skillet over medium-high. (A cast
iron skillet will help the shrimp brown more deeply than
a nonstick skillet.) Add the oil, swirling to coat the
pan, then arrange the shrimp in the skillet in one
layer. Cook for 2 minutes, until lightly browned on the
bottom, then flip the shrimp and cook for 1 more minute.

Add the reserved marinade to the skillet and cook for 1
to 2 minutes, until the pan sauce thickens. (If your
shrimp are on the smaller side and already cooked
through before it’s time to add the sauce, transfer them
to the serving dish and reduce the sauce on its own.
Pour the sauce over the cooked shrimp.)

Transfer the shrimp and sauce to a serving dish,
sprinkle with scallions and serve.

By: Lidey Heuck

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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