Red pepper flakes and Tabasco
sauce add fiery flavor to this zesty shrimp, rice and fresh spinach
stir-fry.
Spicy
Shrimp and Spinach Stir-Fry
- 3 cooked cups rice
1 pound shrimp, peeled
3 teaspoons soy sauce
1 teaspoon peanut oil
1 garlic clove, crushed
1 teaspoon grated gingerroot
1/2 teaspoon sesame oil
1/8 teaspoon Tabasco sauce
1/2 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
2 tablespoons peanut oil
3 tablespoons orange peel, sliced
1 garlic clove, sliced
3 green onions, sliced
1/2 pound spinach
2 tablespoons soy sauce
- Slice peeled, cleaned
shrimp lengthwise but not through; set aside.
- In a bowl, combine 3 teaspoons
soy sauce, 1 teaspoon peanut oil, crushed garlic clove, grated
ginger root, sesame oil, Tabasco sauce, red pepper flakes, and
pepper. Add the shrimp and marinate in refrigerator for 30 minutes.
- Heat 1 tablespoon peanut
oil in a skillet or wok until very hot. Add the shrimp and cook
until lightly browned, about 2 minutes. Transfer to a dish, scraping
well.
- Heat 1 tablespoon peanut
oil in the skillet until hot. Add thinly sliced orange peel and
stir-fry for 1 minute. Add sliced garlic clove and stir-fry for
about 30 seconds. Add sliced green onions and trimmed spinach;
mix well.
- Add the cooked rice and
the cooked shrimp and heat through, about 2 minutes. Sprinkle
with soy sauce.
Makes 4 servings.
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