Ingredients
The following ingredients have 4 Servings
- 14 large Shrimp (I used Argentinean Red Shrimp, but you can use Tiger or any one you prefer)
- 200 grams Broccoli (florets)
- 2 cloves Garlic (thinly sliced)
- 1 tbsp Soy Sauce (Japanese style)
- 2 tsp Dark Soy Sauce (Chinese style)
- 2 tbsp Sesame Oil (regular, or toasted)
- 1 tsp Red Chili Flakes
- 2 tsp Sesame Seeds (White, Black, or mixed!)
Instruction
- If you bought the shrimp already shelled you can skip step one, If not, make sure you peel and de-vein the shrimp. You can leave the tails on for looks, or remove them. For this recipe I removed the shell completely as per Zach's instructions.
- In a wok or high walled saute pan add a bit of the sesame oil on medium high heat and sear the shrimp for just about 20 seconds per side. They won't be fully cooked, but since we are adding them back in at the end they will get fully cooked then. Set aside.
- Add some more sesame oil if the pan needs in then add the very thinly sliced garlic. It is important to get it thin so it will caramelize in the hot sesame oil. After about 5 seconds (be careful that it doesn't burn) add the broccoli and toss around.
- Add the light and dark soy sauces as well as adding back in the shrimp. Toss the pan/wok around for about 30 more seconds so everything is cooked. Turn off the heat, add the sesame seeds and red chili flakes, and serve.
