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A Southwest summer: Southwest ginger shrimp

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This particular dish was created as an appetizer. It is a fusing of Asian and Southwest cuisines. You have perfectly stir-fried shrimp with a ginger and jalapeno glaze and served over a bed of baby bok choy. It is a perfect dish to awaken your tongue for a fabulous dinner.

Perhaps you're not in the mood for an appetizer. Then what you do is simply prepare this dish and serve it as the picture demonstrates. What is the difference between an appetizer and an entree? The portion amount!

You can use any variety of shrimp to make Southwest Ginger shrimp. It is recommended, however, that for an appetizer you use a smaller variety and for an entree, you use a medium to large shrimp. This is a rather simple and quick dish to prepare at home.

Ingredients needed for Southwest Ginger Shrimp (serves 2):

  • 1/2 pound shrimp
  • 1 Tbs. corn or vegetable oil
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. Chinese chili oil
  • 2 green onions, minced
  • 2 jalapeno peppers, stemmed, seeded and julienned (cut into thin strips)
  • 2 baby bok choy, stem end removed and leaves separated

Steps:

  1. Rinse the shrimp under cold running water. Pat the shrimp dry and set aside.
  2. In a medium bowl whisk together the oil, ginger, chili oil and green onions.
  3. Place the shrimp into the marinade, toss to coat, and let marinate 30 minutes at room temperature.
  4. Into a wok or saute pan over medium head, add the shrimp and stir-fry 3 minutes.
  5. Add the jalapeno peppers and stir-fry 3 minutes.
  6. Add the marinade and cook 2 minutes.
  7. Add the baby bok choy leaves and cook 1 minute.
  8. Remove the bok choy and line a serving plate.
  9. Place the shrimp over the bok choy, drizzle with the sauce and serve.

The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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