October 05, 2016
Main Dish, Shellfish, Shrimp,
Nuts/Seeds, Walnut, Vegetables, Cabbage, Asian, Stove Top more
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"This is out of the May 2016 Sunset magazine...it says..."Our take on a Chinese-restaurant favorite use the same ingredients, but dips the heavy batter and deep frying. If you can't get jumbo shrimp use 1 pound of the largest shrimp you can find""
Whisk mayonnaise, vinegar, sesame oil, salt, and pepper together in a large bowl. Add cabbage, peas. and green onion and toss until well combined. Set aside.
Heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and red pepper flakes in a small bowl, then set aside. Increase heat to high. Add vegetable oil to pan, add shrimp, and cook until just beginning to turn pink, about 30 seconds. Add honey-soy sauce mixture and cook, stirring, until shrimp is cooked through and sauce is thickened, about 1 minute. Stir in walnuts.
Divide Asian slaw mixture among four plates or bowls, top with shrimp/walnut mixture, drizzle with pan sauce, and serve with hot steamed rice if you like.
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