Peace Love and Pass the Shrimp

I love seafood, which is weird since both of my siblings don't particularly enjoy seafood. Oh well, more for me!

This dish was inspired by a dish that my boyfriend and I used to make in college. It is a ketchup-sweet-soy saucey thick sauce that goes on top of shrimp, roasted asparagus and white or brown rice. I like to be somewhat healthy so we always use brown rice.

Ingredients:
1 tablespoon of extra virgin olive oil
1 tablespoon of fresh ginger
1/4 cup of ketchup
1/4 cup of oyster sauce
1 tablespoon of white sugar
1 tablespoon of honey
3/4 tablespoon of lemon
1 tablespoon of water
1 tablespoon of soy sauce
1/4 teaspoon of red chili pepper flakes (I viewed them as optional)
Shrimp
Green Beans
Brown rice



First, put the rice cooker on. My rice cooker takes over an hour to make brown rice.

Next, I started by cutting the ends off the green beans. I usually dress them with some garlic and olive oil and throw them in the oven for about 10 minutes on 475 degrees.

Then, in a small bowl, I made the sauce. Add everything on the list EXCEPT: ginger, honey, water, and sugar.



After making the sauce, I put the ginger in the pan with some olive oil to brown slightly. Keep the heat on medium or low or else the ginger will get too hot and spray everywhere. I just browned the ginger for about 3-5 minutes.




Once the ginger is browned or fragrant, turn the heat to low and add the sauce mixture. After a few minutes, incorporate the honey, sugar and water to the pan. As the sauce is on the heat, you will notice that the sauce will start to thicken.
















In a separate pan, saute the shrimp in a pan with olive oil and some garlic. Cook the shrimp until they turn pink, which should take about 5 minutes. If you over cook shrimp, it will get chewy.  (ALTERNATIVELY: put the shrimp on skewers and throw them on the grill).















 To assemble the plate, start by placing the rice on the bottom. Then add the asparagus and put the shrimp atop both of them. I then drizzled the sauce on top of the shrimp.



This dish is a lot of effort but honestly worth it.