Tuesday, May 15, 2012
I found this post on one of my favorite sites, http://sarahscucinabella.com/ and was a little hesitant to try at first. I was worried that it might be too spicy for the kids or that my hubby wouldn't like the cinnamon. However, I thought what the heck, might as well try something new and we loved, loved, loved it! My kids fought us for more shrimp! I served it with the Saffron flavored rice in the yellow bag (that I add cilantro to after it's cooked) and steamed cauliflower. It was so flavorful and all of the exotic flavors just melted together. Joe and I honestly had to get up from the table to stop eating. It was a fabulous meal for all, hallelujah!! This barely served my young family of 5 so I would recommend doubling for older children.
1 tbsp extra virgin olive oil
1 lb raw jumbo shrimp, peeled and deveined
1/2 tsp Chinese five spice seasoning
salt and pepper, to taste
2 tbsp dry white wine
Heat the olive oil in a large skillet over medium heat. Add the shrimp and season with Chinese five spice, salt and pepper. Let cook, flipping once, until almost opaque (about 5 minutes). Add the wine and cover. Cook for 2 minutes. Uncover and cook until the wine evaporates, stirring occasionally. Serve immediately. Drink the rest of the wine. jk.
Joe and I ate it with Asli Garlic Hot Sauce that we get from a local vietnamese store and it really complimented the shrimp plus it added lots of heat. My kids just ate it plain and were happy ;)
Posted by Carin