Who needs takeout? Gluten free Sesame Shrimp over rice noodles


 

ginger-sesame-garlic-shrimp-vertical-a-12001
picture courtesy of simplyrecipes.com

 

 

Even though I said a couple of posts ago I had given up on trying to make gluten free Chinese food, I  lied.  When I can’t do something, I usually keep at it until I crack it.  Not always, but most of the time.  Especially when it comes to finding gluten-free versions of my favorite foods.  Not being able to replicate a good Chinese food meal irks me.

I had half a bag of frozen shrimp leftover in my freezer, and I wanted to find a good recipe for sesame shrimp.  Most recipes I have tried fall short in the sauce department; and as I’ve said before, everyone has their own version of their favorite Chinese recipe.  Ketchup in Chinese food???  I think not!

I took a stab in the dark last night and found a winner.  Here is the original recipe.  I served the shrimp with rice noodles.   They are a great substitute for wheat noodles in Asian recipes.

Preparing the noodles is easy.  Soak them in really hot water for about 10-12 minutes until they are pliable.  If you are using them in a stir-fry such as this, they will cook further in the sauce.

My notations to the original recipe will be in red.

Ingredients:

Marinade:

 

  • 1/4 cup gluten free soy sauce
  • 2 Tbsp seasoned rice vinegar
  • 2 teaspoons brown sugar
  • 2 Tbsp olive oil
  • 1 teaspoon dark sesame oil
  • 3 cloves garlic, minced (about 1 Tbsp) I used two teaspoons and it was more than enough.  Adjust accordingly to taste.
  • 1 Tbsp grated ginger  I used ground ginger

Shrimp:

  • 1 pound 16-20 count shrimp, peeled and deveined
  • 1 Tbsp canola, rice bran, or peanut oil, or some other high smoke point cooking oil  I used grapeseed oil; it has a high smoke point
  • 3 green onions, including onion greens, sliced on the diagonal  I did not use these
  • 1 Tbsp sesame seeds, toasted

Instructions:

Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook.

Toast sesame seeds: If you haven’t already done so, toast the sesame seeds in a small sauté pan over medium high heat until lightly browned.   Use a dry pan.

Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (can use seasoned cast iron) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.

Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.   Be careful not to overcook the shrimp.

Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.  Let simmer on medium until sauce is reduced by about half; be careful not to burn it!

Add the rice noodles to the skillet, and toss to coat.  Cook over low heat until noodles are just beginning to soften.  Add the shrimp back into the skillet and toss everything together.  Serve.

Judging by the slurping and yummy sounds coming from both myself and my husband, I would say this rivals any takeout.  It was absolutely delicious, and spot on.  I would add the green onion next time, but not much else.  Maybe a bit of sliced pepper.  Follow the KISS rule here;  you won’t be sorry.

Yes, having Chinese food without takeout is possible!

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