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Main Course Recipes Fish
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| Servings: | 4 |
| Author Notes: | If you're looking to expand your repertoire of quick, easy to prepare meals for every night suppers that are also healthy and tasty, you'll find more than 100 possibilities in this beautifully produced book. Following a wok tutorial that tells you everything you've ever needed to know about wok cooking but didn't know who to ask, you'll find lots of fabulous quick to prepare recipes that use easy to find ingredients. Full color photographs accompany many of the recipes, as well as provide a step by step tutorial of basic wok cooking techniques. |
| Ingredients: |
1 pound shrimp
1/4 cup pinenuts 2 tablespoons flavorless cooking oil 1/4 cup chopped cilantro sprigs Sauce: 1 tablespoon grated lemon zest 1 tablespoon finely minced ginger 1/3 cup chicken stock 3 tablespoons freshly squeezed lemon juice 1 tablespoon thin soy sauce 2 tablespoons honey 2 teaspoons cornstarch 1 teaspoon Asian chili sauce |
| Instructions: |
Advance Preparation Preheat oven to 325° F. Butterfly the shrimp. Cover and refrigerate until 5 minutes before cooking time. Spread the pine nuts on a baking sheet and toast in the oven until golden -- about 8 minutes. Can be completed to this point up to 8 hours before cooking. Last Minute Cooking |
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