- 1 pound uncooked shrimp, peeled with tail off
- 2 Tablespoons Garlic Gold® Oil
- 1 lemon, cut into 8 wedges
- Garlic Gold® Sea Salt Nuggets
- Additional crushed red pepper flakes (optional)
- Basmati Rice Pilaf for serving (see recipe below)
- Asian Dipping Sauce (see recipe below)
Heat a large, sturdy wok (or frying pan) on medium heat with Garlic Gold® Oil until oil begins to smoke slightly, about 3-5 minutes. Add shrimp and stir-fry, stirring frequently, until pink is gone – about 5 minutes. Remove from heat. Sprinkle liberally with Garlic Gold® Sea Salt Nuggets and crushed red pepper flakes. Serve as is, drizzled with Asian dipping sauce if you like. The shrimp works great served over Basmati Rice Pilaf with fresh lemon wedges.
Serves 4
Basmati Rice Pilaf
- 2 Tablespoons Garlic Gold® Oil
- 3 Ethiopian Black Cardamom Pods (optional)
- 2 cinnamon sticks (optional)
- 6 whole black peppercorns
- 1 cup (white) basmati rice (do not substitute brown rice for this recipe)
- 1 ½ Cups water
- 2 teaspoons Garlic Gold® Sea Salt Nuggets
Heat the Garlic Gold® Oil in a heavy-bottomed saucepan (such as cast iron, with a tight-fitting lid), on medium until almost smoky. Add the whole spices and cook, stirring constantly, for about 30 seconds. Add basmati rice and continue to cook, stirring constantly, until rice is golden and fragrant – about 2 minutes. Add water and the Garlic Gold® Sea Salt Nuggets; stir. Lower heat and simmer until all the water is absorbed, about 15 minutes. Serve as a bed for stir fried shrimp or as is for a side dish.
Serves 4
Asian Dipping Sauce
Combine the following in a bowl, stir and serve:
- ¼ Cup fish sauce
- ¼ Cup rice vinegar
- 4 Tablespoons lime juice
- 2 teaspoons sugar
- 1-2teaspoons Sriracha sauce (to taste depending on how hot you like it!)
- 1 teaspoon minced ginger
