Esta es una exhibición prevé de cómo se va ver la receta de 'Jumbo Shrimp With Cantaloupe' imprimido.

Receta Jumbo Shrimp With Cantaloupe
by Global Cookbook

Jumbo Shrimp With Cantaloupe
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 tsp cornstarch
  • 3/4 lb jumbo raw shrimp, peeled, deveined, and cut in half lengthwise
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chicken broth
  • 2 Tbsp. plum wine
  • 2 tsp sugar salt to taste
  • 1 Tbsp. veg. oil
  • 2 c. 3/4 inch cantaloupe balls
  • 2 tsp cornstarch dissolved in 4 tsp. water grated lemon peel mint leaves

Direcciones

  1. Combine the marinade ingredients in a medium bowl. add in the shrimp and stir to coat. Let stand for 30 min. Combine the sauce ingredients in a small bowl.
  2. Heat a wok over medium high heat till warm. Add in the oil and shrimp and stir fry for 1 minute or possibly till the shrimp turns pink. Add in the cantaloupe and sauce and cook for two min. Add in the cornstarch solution and cook, stirring , till the sauce boils and thickens. Garnish with the lemon peel and mint leaves.
  3. I served this with buttered Couscous.
  4. note; According to Mr Yan, fresh seasonal fruits are a perfect compliment o meat and seafoods and they are being incorporated into stir-fried dishes by many Chinese chefs. He uses juice Californian westside cantaloupe to add in texture, fragrance and a delicately sweet touch to tender stir-fried shrimp.
  5. Tip: Cantaloupe grown on the west side of the San Joaquin Valley of California is at its best from July to September. It is easy to select a good ripe melon...just follow your nose to one with a sweet, fragrant and musky smell. It should be without dents and bruises. If it rattles (from the seeds sloshing inside) when shaken, it maybe overripe.