Spicy Soy-Bourbon Shrimp

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved

1/2 cup water

1/4 cup soy sauce

1/4 cup bourbon

2 tablespoons packed brown sugar

1 tablespoon cornstarch

1 teaspoon red pepper flakes

2 tablespoons toasted sesame oil

4 scallion, white parts minced, green parts sliced thin on bias

4 garlic clove, minced

Instructions

Note: Serve with white rice.

Combine shrimp shells, water, soy sauce, and bourbon in bowl. Microwave until fragrant and shells are pink, about 2 minutes. Strain liquid through fine-mesh strainer set over bowl; reserve soy sauce mixture and discard solids. Whisk sugar, cornstarch, and pepper flakes into soy sauce mixture until cornstarch is dissolved.

Heat oil in 12-inch nonstick skillet over high heat until just smoking. Stir in shrimp, scallion whites, and garlic and cook until shrimp are just pink, about 3 minutes.

Add soy sauce mixture and continue to cook until sauce has thickened slightly and shrimp are cooked through, about 3 minutes longer. Off heat, stir in scallion greens. Serve.

Nutrition

• Calories: 337
• Lipides Totaux: 8 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 0 g
• Cholestérol: 365 miligrams
• Sodium: 1150 miligrams
• Glucides Totaux: 11 g
• Sucres Totaux: 7 g
• Protéines: 47 g