One of the things I *don’t* like about Chinese food takeaway is the broccoli that comes with most shrimp dishes is mildly steamed – basically raw. This recipe challenges the taste profile by gently roasting the broccoli, adding deeper flavor and a nicer mouth feel to the entire dish.
If you love shrimp and the sweet-umami of hoisin, you’ll love this ridiculously easy dish that’s perfect for busy weeknight people.
INGREDIENTS
1/4 cup hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1 lb. shrimp, peeled and deveined
salt and black pepper
1 tablespoon olive oil
1 bunch broccoli, roasted to your tast
1/2 white onion
1/2 cup roasted cashews
1 clove garlic, chopped fine
1/2 tsp fresh ginger, chopped fine
1 T toasted sesame seeds
3 scallions, sliced thin on the bias
DIRECTIONS:
Combine hoisin sauce, rice wine vinegar, ginger and soy sauce in a small mixing bowl. Whisk until combined. Set aside.
Pat shrimp dry with a paper towel. Season shrimp on both sides with salt and pepper.
Heat oil in a large wok or sauté pan over medium-high heat. Add half of the shrimp in a single layer. Sauté for about 2-3 minutes per side, or until shrimp are cooked through and pink. Use a slotted spoon to transfer cooked shrimp to a separate plate. Repeat with the remaining shrimp.
Once the second batch of shrimp is cooked through, add the first batch of cooked shrimp back to the saute pan, along with onion, roasted broccoli, garlic and cashews. Toss until combined and the onions are slightly softened.
Add the hoisin sauce mixture. Sauté together for 1-2 minutes, tossing until the shrimp are evenly coated and the sauce is heated through.
Remove from heat and sprinkle shrimp with sesame seeds and green onions. We like to serve over “Barlotto” – Barley Risotto.
Salt, Sweet, Spirits. 