Tangerine juice and spicy Asian chili sauce means you don’t have to choose to be naughty or nice; this dinner recipe lets you be both.
Christmas may be past, but that doesn’t mean your naughty or nice gene has to go into hibernation. Let’s face it, there are some occasions when you want to be sweet, but there are plenty of times you want to add a little more spice to life.
This recipe for sweet and spicy tangerine shrimp with baby bok choy can let you be both. Depending on your mood, you can double the sweet tangerine juice one night and have a “nice” shrimp dinner; then, the next time you make it, double the chili sauce for a “naughty,” spicy meal. Either way, your taste buds won’t be disappointed with this sweet and spicy trip to the Orient.
Sweet & Spicy Tangerine Shrimp with Baby Bok Choy
- 3 baby bok choy, halved lenthwise
- 1 tablespoon sesame oil
- 1 pound large, raw shrimp, peeled and deveined
- 1/3 cup tangerine juice
- 1/4 cup Asian chili sauce
- 6 strips tangerine peel
- 1 teaspoon white vinegar
- 1 teaspoon oyster sauce
- 2 scallions, chopped
- 1 tablespoon peeled ginger, minced
- Steam the bok choy in a pan until tender, about 5 minutes. Transfer to a platter and set aside.
- Mix shrimp together with the next 5 ingredients (through the oyster sauce) in a large bowl.
- Heat oil in large skillet or wok over high heat; add the scallions and ginger and sauté for 1 minute; add the shrimp mixture to the skillet and cook until the shrimp are pink, about 3 minutes.
- Using a slotted spoon, transfer the shrimp to the platter with the baby bok choy.
- Continue cooking the sauce until reduced and thickened, 2 to 3 minutes. Spoon the sauce over the shrimp and bok choy and serve.