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Sautéed Shrimp with Hoisin Sauce

Surprisingly you can't buy better shrimp from the butcher than frozen, because all shrimp are shipped frozen. This recipe is very light and easy to cook on a night when you don't have time to visit the butcher. Keep a block of tofu in the fridge and a bag of frozen shrimp in the freezer. Be as creative as you want with the vegetables.

Ingredients

  • 1/2 Lb shrimp, deveined and cleaned
  • 1 Block firm tofu, cut into 1" squares
  • 1 Vegetable cut into julienne (mushrooms, red bell pepper, carrot, onion, etc.)
  • 6 Green onions
  • 1 Clove garlic, minced or pressed

Sauce

  • 3 Tbs hoisin sauce
  • 1 Tbs chili bean paste
  • 2 Tbs rice vinegar
  • 1 Tbs sugar
  • 1/2 Tbs ground ginger
  • 1/2 Tbs cornstarch

Directions

  1. Combine sauce ingredients and set aside.
  2. In a wok heat oil over high heat. When the oil begins to ripple add the tofu. Use quick shakes of the wok and only a few stirs with a spoon. Too much activity will break down the tofu. Cook the tofu for five minutes. Remove and drain on paper towels.
  3. Clean wok and add a little more oil. Stir fry vegetable for 2-4 minutes.
  4. Add shrimp and stir fry for two minutes, stirring constantly.
  5. Stir in the green onions and sauce mixture. Stir until thickened and shrimp are opaque throughout. 
  6. Add tofu and mix well. 
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