More Great Recipes: Main Dish | Shellfish | Vegetable

Shrimp with Bok Choy and Ginger

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Member since 2006

Serves | Prep Time | Cook Time


6 baby bok choy, halved lengthwise
2 tablespoons Asian sesame oil, divided
1-1/2 pounds uncooked large shrimp, peeled, and deveined
1/3 cup fresh tangerine or orange juice
1/3 cup Asian sweet chili sauce
12 strips tangerine peel
1-1/2 teaspoons distilled white vinegar
1 teaspoon oyster sauce
2 green onions, chopped
1-1/2 tablespoons minced peeled fresh ginger

Cover bottom of large skillet with 1/2 inch water.

Add bok choy; drizzle with 1 tablespoon 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 skillet until reduced to glaze, about 1 minute; pour over bok choy.

Mix shrimp and next 5 ingredients in medium bowl.

Heat 1 tablespoon sesame oil in 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 the platter with bok choy on it.

Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.

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