Shrimp Teriyaki

Emeril's Shrimp Teriyaki Recipe

Tools you'll need:
Measuring cups and spoons
Cutting board
Chef’s knife
Blender
Airtight container (optional)
Paring Knife
Wooden Spoon
2 large nonreactive bowls
Colander
Large 12-inch skillet
Tongs
Platter
Oven mitts or pot holders

The ingredients:

Teriyaki Sauce:
1/2 c. light soy sauce
1/4 c. mirin sauce
2 tblsp. sugar
2 tblsp. peanut oil
1/2 tsp. sesame oil
1 tblsp. minced garlic
1 tblsp. minced fresh ginger
1 tblsp. mined green onion - white part only

Shrimp Teriyaki:
1 lb. medium shrimp (21 - 25 per lb., peeled and deveined)
3/4 c. Teriyaki sauce
2 tblsp. peanut oil
1/2 c. diced yellow onion
1/2 c. diced red bell pepper
1/2 c. carrot, sliced into 1/8-inch rounds
2 tsp. chopped fresh cilantro
Steamed white rice, for serving

Directions: Teriyaki Sauce:
Place all of the ingredients in a blender and process on low for 1 minute, until the ingredients are well incorporated.
Shrimp Teriyaki:
1. Place the shrimp in a large non reactive bowl and add the teriyaki sauce. Stir to combine well and allow to marinate, refrigerated, for 20 minutes. 2. After 20 minutes, remove the shrimp from the refrigerator and strain in a colander set over a clean bowl. Reserve the teriyaki sauce and the shrimp separately. 3. Heat a large 12-inch skillet over medium-high heat and add 1 tblsp. of the peanut oil to the pan. Once the oil is hot, add the shrimp to the pan and sear for 1 minute. Using tongs, turn the shrimp over and sear for an additional minute on the other side. Remove the shrimp from the pan and place on a platter. 4. Add the remaining tblsp. of peanut oil to the pan along with the onion, red bell pepper, and carrot. Saute, stirring frequently, until the onion is soft and lightly caramelized, about 3 to 4 minutes. 5. Return the shrimp to the pan, along with the reserved teriyaki sauce, and increase to high heat. 6. Continue to cook and reduce the teriyaki sauce with the shrimp and vegetables, stirring often, until the sauce is thick an glazes the shrimp, about 4 to 5 minutes. 7. Add the chopped cilantro to the pan and toss to blend. Serve the shrimp with the steamed white rice.
Cook tips: Teriyaki sauce: Use immediately or store in an airtight container in the refrigerator for up to 3 days.



Health tips:



Ingredient substitutions:



What to serve it with: Steamed white rice