Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Sichuan Shrimp And Scallion Stir Fry
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- #70855
Tasty shrimp in a funky (and awesome) green sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
salt
4 bunches scallions, trimmed
1 clove garlic, peeled
1 1/2 pound shrimp, peeled
3 tablespoons peanut oil, or neutral oil, like corn or grapeseed
1/2 cup chopped fresh cilantro leaves
directions
Bring a medium pot of water to a boil, and salt it. Meanwhile cut three bunches of scallions into 3- or 4-inch lengths; roughly chop remaining bunch, and set it aside. Place long scallion pieces in boiling water, and cook until bright green, about 1 minute, then drain, reserving about 1/2 cup cooking liquid. Plunge scallions into a bowl of ice water, then drain again, and puree with garlic clove, using a little reserved cooking liquid to make mixture smooth.
Put oil in a large skillet, and turn heat to high. A minute later add shrimp and a large pinch of salt, and cook, stirring only occasionally, until shrimp are uniformly pink, 3 to 5 minutes. Turn heat to low, and add chopped scallions and cilantro. Stir, then stir in scallion puree. Taste and adjust seasoning, and serve.
added by
TUBULAR
nutrition data
306 calories, 13 grams fat, 10 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 12, 2012
At first I rolled my eyes at the process for making the sauce for this recipe- it just seemed like a lot of effort for just a sauce. Let me just say it's worth every bit of effort! The color is bright green which seems a bit odd but the flavor is awesome. The sauce can also be made ahead of time.