Spicy shrimps and chayote in white wine
Spicy shrimps and chayote in white wine could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. One portion of this dish contains about 25g of protein, 25g of fat, and a total of 452 calories. For $3.92 per serving, you get a main course that serves 4. 22 people were impressed by this recipe. If you have shrimps, semi-sweet chocolate, vegetable cooking oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Casaveneracion. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, take a look at these similar recipes: Spicy Mussels with White Wine, spicy mussels in white wine sauce, and Pasta with Clams, White Wine and Spicy Italian Sausage.
Servings: 4
Ingredients:
2 bird's eye chilis (siling labuyo), finely chopped
1 large carrot, peeled and julienned
500 to 700 g. of chayote (about two to three pieces) peeled, cored and julienned
2 cloves of garlic, peeled and grated
a thumb-sized piece of ginger, peeled and grated
3 onion leaves, finely slivered, for garnish
salt
1 c. of semi-sweet white wine
400 g. of shelled and deveined shrimps, rinsed and drained
2 tbsps. of vegetable cooking oil
Equipment:
frying pan
wok
Cooking instruction summary:
InstructionsHeat the cooking oil in a frying pan or wok. Add the carrot and chayote. Saute for about a minute. Pour in the wine. Boil uncovered until the wine is reduced to almost nothing and the vegetables are cooked through but not mushy. Depending on the age of the vegetables (younger ones are more tender and cook faster), this stage takes anywhere from five to 10 minutes.If the wine dries up before the vegetables are done, add half a cup of water and continue boiling until quite dry. Don’t worry about the “dry” state — the shrimps will render their natural juices so you still get a nice amount of sauce.When the vegetables are done, add the shrimps, the garlic, ginger and chilis. Stir fry over very high heat just until the shrimps change color. Turn off the heat. Season with salt. Transfer the cooked dish to a serving plate. Garnish with fine slivers of green onion. Serve at once.
Step by step:
1. Heat the cooking oil in a frying pan or wok.
2. Add the carrot and chayote.
3. Saute for about a minute.
4. Pour in the wine. Boil uncovered until the wine is reduced to almost nothing and the vegetables are cooked through but not mushy. Depending on the age of the vegetables (younger ones are more tender and cook faster), this stage takes anywhere from five to 10 minutes.If the wine dries up before the vegetables are done, add half a cup of water and continue boiling until quite dry. Don’t worry about the “dry” state — the shrimps will render their natural juices so you still get a nice amount of sauce.When the vegetables are done, add the shrimps, the garlic, ginger and chilis. Stir fry over very high heat just until the shrimps change color. Turn off the heat. Season with salt.
5. Transfer the cooked dish to a serving plate.
6. Garnish with fine slivers of green onion.
7. Serve at once.
Nutrition Information:
covered percent of daily need
