Shrimp and Broccoli with Honey-Walnut Caramel Sauce
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
3 Tbsp. vegetable oil
1 cup walnuts packed in honey, lightly drained
1 Tbsp. honey from the jar
6 large garlic cloves, thinly sliced
freshly ground pepper
1/2 cup soy sauce
1-1/2 Tbsp. fresh lemon juice
1 pound broccoli florets, cut into 1″ pieces
1-1/2 pounds large shrimp, shelled and deveined
4 Thai chiles, thinly sliced
Instructions:
In a medium saucepan, heat 1 Tbsp. of the oil. Add the walnuts and cook over moderate heat, stirring frequently, until browned, about 4 minutes. Transfer the walnuts to a plate with a slotted spoon.
Add another tablespoon of the oil to the saucepan. Add the garlic, season with pepper and cook over low heat, stirring occasionally, until golden, about 4 minutes. Add the tablespoon of the reserved honey and cook over moderate heat, stirring, until deeply browned, about 1 minute. Add the soy sauce and simmer until slightly reduced, about 4 minutes. Stir in the lemon juice and remove the garlic-caramel sauce from the heat.
In a large skillet, heat the remaining tablespoon of oil and add the broccoli. Cover and cook over moderate heat for 3 minutes. Uncover, add the shrimp and chiles and cook, stirring a few times, just until the shrimp are pink and curled. Stir in the garlic-caramel sauce, sprinkle the walnuts on top and serve.
Yields 6 servings.
Recipe from Food and Wine Magazine.