Wild Ginger Shrimp from Wild Ginger
Serves 1
Prep time: 20 minutes
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Ingredients:
12 Shrimp
1/4 cup teriyaki sauce
2 tbsp. sesame seeds
1 tbsp. sesame oil
2 tbsp. vegetable oil
1 tbsp. low sodium soy sauce
1 tsp. unsalted butter
1 tbsp. minced garlic
2 tbsp. cooking wine
1/2 cup broccoli
1/2 cup onions
1/2 cup carrots
1/2 cup mushrooms
1/2 cup zucchini
Directions:
Boil the broccoli, onions, carrots, mushrooms, and zucchini until they are soft. Set them aside on a plate.
In a sauté pan, place 1 tbsp. of vegetable oil, 5 tbsp. of teriyaki sauce, 1 tbsp. of sesame seeds, 1/2 tsp. of unsalted butter, 1 tbsp. of cooking wine, and 1 tbsp. of minced garlic and add the vegetables and sauté for about two minutes. Then, set aside this mixture on a plate.
Take another sauté pan, and add 1 tbsp. of vegetable oil, 1 tbsp. of sesame oil, 1/2 tsp. of unsalted butter, 5 tbsp. of teriyaki sauce, 1 tbsp. of sesame seeds, 1 tbsp of low sodium soy sauce, and 1 tbsp. of cooking wine. Add the 12 shrimp and sauté this mixture until the shrimp are thoroughly cooked (for approximately three minutes). Scoop out this mixture and add it onto the plate with the mixed vegetables. Serve with steamed noodles, white rice, or brown rice.
Note: As of Jan. 18, 2011, Wild Ginger is no longer open.
Far West Noodle Bowl at Little Moir’s Leftovers Cafe
Serves 2
Prep time: 25 minutes
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Ingredients:
2 Tbsp. vegetable oil
1 Tbsp. chopped garlic
1 Tbsp. fried chopped garlic*
1/4 cup chopped basil
1/4 cup dry roasted peanuts
7 pc. medium sized shrimp, peeled and deveined **
8 oz. course chopped vegetables
4 oz. cooked angel hair pasta
8 oz. unsweetened coconut milk
8 oz. chicken broth
1 tbsp. toasted shredded coconut
* Fried chopped garlic can be purchased at any Asian market
** 21/25 sized shrimp are ideal for this recipe. You can also substitute shrimp for crabmeat, chicken or beef.
Directions:
In a skillet heat oil just to smoking and add garlic, stirring until lightly browned. Add shrimp and season with salt and pepper, Add half of the basil, stirring occasionally until shrimp begin to turn pink on the outside.
Add peanuts and vegetables, stirring to evenly distribute. Add coconut milk and chicken stock and
bring to a boil, then simmer until the shrimp is cooked and vegetables are al dente. Add already cooked pasta and heat until warmed through. Finish with remaining basil.
Serve in a bowl and garnish with remaining fried garlic and toasted coconut. Try adding ginger, hot
sauce, or fresh citrus to spice the dish as you like.
Little Moir’s Leftovers Cafe
451 University Blvd.
Jupiter, FL 33458
(561) 627-6030
Open Mon – Sat. 11 a.m. – 9 p.m.
Closed Sundays
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