Spicy Sweet Tangerine Shrimp with Baby Bok Choy
4 servings
Source: Bon Appétit December 2005
- 6 baby bok choy, halved lengthwise
- 2 tbsp Asian sesame oil, divided
- 1½ lbs uncooked large shrimp, peeled, deveined
- 1/3 cup frozen orange-tangerine concentrate, thawed
- 12 strips tangerine peel
- 1½ tsp distilled white vinegar
- 1 tsp oyster sauce
- 2 green onions, chopped
- 1½ tbsp minced peeled fresh ginger
Cover bottom of large skillet with ½ inch water. Add bok choy; drizzle with 1 tbsp oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skilled until reduced to glaze, about 1 minute; pour over bok choy.
Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tbsp sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce to thickened, about 2 minutes. Spoon sauce over shrimp.