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Spicy-Sweet Tangerine Shrimp with Baby Bok Choy

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Spicy-Sweet Tangerine Shrimp with Baby Bok Choy

Spicy-Sweet Tangerine Shrimp with Baby Bok Choy

amanda

Equipment

  • - Spice Grinder

  • - Citrus Juicer

  • - Food Processor

  • - Saucepan

  • - Wok or Nonstick Pan

  • - Cutting Board (note: this is not equipment but essential for prep work)

  • - Mixing Bowls

  • - Whisk

  • - Measuring Cups and Spoons

  • - Tongs or Spatula

Ingredients

  • 6 baby bok choy, halved lengthwise

  • 2 tablespoons Asian sesame oil, divided

  • 1 1/2 pounds uncooked large shrimp, peeled, deveined

  • 1/3 cup frozen orange-tangerine concentrate, thawed

  • 1/3 cup Asian sweet chili sauce

  • 12 strips tangerine peel

  • 1 1/2 teaspoons distilled white vinegar

  • 1 teaspoon oyster sauce

  • 2 green onions, chopped

  • 1 1/2 tablespoons minced peeled fresh ginger

Instructions

1

Instruction 1

Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.
2

Instruction 2

Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.
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