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454-g bag large, uncooked peeled shrimp, or 500-g fresh peeled shrimp
3 green onions
1 medium tomato
1/2 cup sake
3 large garlic cloves, minced or 1 tbsp bottled chopped garlic
1 tbps butter
1/2 tsp salt
1/2 to 1 tsp hot red-chili flakes
1/3 cup chopped fresh cilantro, or basil leaves
2 tbsp sake
If using frozen shrimp, rinse under cold water to remove ice crystals. Do not thaw. Pat frozen or fresh shrimp dry. Thinly slice green onions. Cut tomato in half and squeeze out seeds. Finely chop. Place 1/2 cup (125 mL) sake, green onions, tomato, garlic, butter, salt and chili flakes in a large, wide frying pan. Bring to a boil over high heat. Boil, uncovered and stirring often, until most of liquid has evaporated, from 6 to 7 minutes.
Add shrimp and continue to cook, stirring constantly, until shrimp are bright pink, from 2 to 3 minutes. Immediately remove from heat. Stir in coriander and 2 tablespoons (30 mL) sake. Serve in scallop shells or over pasta or rice.
Calories 129, Protein 15.9g, Carbohydrates 3.8g, Fat 3.3g, Fibre 0.5g, Sodium 328mg.
A hint of sake turns this fast-fix shrimp into a satisfying elegant starter.
Cook sauce until most of liquid has evaporated. This can be done up to 2 hours ahead and left at room temperature, or 1 day ahead and refrigerated. Cover sauce once it has cooled to room temperature. Then reheat, add shrimp and continue with recipe.