This is such a good home style recipe. Spicy garlic shrimp with cabbage and rice hits the spot for a quick and tasty dinner. It's pretty much steam and stir fry. Serve with a square of cornbread.
24 large shrimp, cleaned and deveined
1 whole small firm cabbage, shredded (medium shreds)
1-1/2 oz. vegetable oil
1/2 cup water
2 cloves garlic, minced
3 tblspn light soy sauce
1 tblspn chopped cilantro
2 or 3 teaspoons red pepper flakes
1 medium white onion, thinly sliced
Make a pot of white rice according to box directions.
Add a small amount of oil to large skillet over high heat. Place shredded cabbage in skillet, add water and steam covered for 2 minutes. Stir and remove from pan to a large plate.
Add remaining oil to skillet over high heat. Place garlic and shrimp in
skillet and stir. When shrimp becomes pink and the garlic is lightly browned, lower heat slightly. Add remaining ingredients and stir to mix. Return cabbage to skillet and stir. Serve with or over hot white rice. Serves 4 to 6.
Go ahead and use your chopsticks for this. Serve with thinly sliced cornbread from a mix or make your own. If you use a mix, do not use one with a lot of sugar.
Good with warmed Sake wine or cold beer.
Homemade Corn Bread
1/2 cup yellow corn meal
1 cup all purpose flour
2 tbspn sugar
2-1/2 tspn baking powder
1/4 cup vegetable oil
1/2 cup milk
2 large eggs
Pinch of salt
Preheat oven to 375 degrees.
Mix corn meal, flour, sugar, baking powder and salt together in a bowl. Stir to blend well.
In a separate bowl blend oil, eggs and milk to together, beating gently to mix.
Add corn meal mixture to wet ingredients and mix together until batter is thoroughly blended. A wire whip is best for this step.
Grease a 9 inch x 9 inch baking and pour corn meal batter into pan. Bake for 25 to 30 minutes. Insert toothpick, fork or knife into cornbread to check doneness. Instrument should come out clean when removed from cornbread.
*You may want pour a little hot chili oil over meal for a little more heat. Hot chili oil adds additional spice level.