Caramel Shrimp

When I first read this recipe, I thought, "who would want caramel on their shrimp?" But it turns out that it is referring to the caramelization of the shrimp when it browns a bit in your pan. The result? Oh-so-tasty. See? Just look at that yummy caramelization below...



Like most stir-fry recipes, this one can be altered to your heart's content. I chose a shrimp recipe for all you "won't-eat-meat-on-Friday" Catholic friends of mine. We've also done this recipe with tofu and chicken, and I am guessing that pork and beef would be just as lovely.

Caramel Shrimp

1 1/2 pound medium shrimp, peeled and deveined (alternatively, you can use any combination of meat and/or tofu)
2 tablespoons oyster sauce
1/2 teaspoon cayenne powder
2 teaspoons flour
1 tablespoon sugar
2 tablespoons oil
1/2 cup water
3 cloves of garlic, minced
1 small onion, sliced
1 small can of sliced water chesnuts
1 cup of vegetables (we used bok choy, but broccoli, mushrooms, baby corn, carrots all work well)
Lime wedges (optional)

Mix the shrimp (or tofu/meat) with the oyster sauce, cayenne powder, flour and sugar. Let sit for 5 minutes.

Heat oil over high heat in a wok or large skillet. Add the garlic, onion, water chesnuts and vegetables to the wok. Cook until the vegetables are tender and starting to brown a bit. Add the shrimp and cook until they turn pink (just 2-3 minutes). Add the water and cook for another 3 minutes. Bring the sauce to a good simmer to thicken a bit and then remove from heat.

Serve over rice, squeeze lime on top, if desired.

Serves 4 to 6.

Have a sweet weekend,
SPC