TANGERINE CHILI SHRIMP

By Chad Carns

INGREDIENTS

2 garlic cloves, crushed
3 T ginger, sliced
2 T chili-garlic sauce
2 T peanut oil
3 c tangerine-orange juice
1 lb shrimp, peeled
1 T scallions, sliced

DIRECTIONS:

Sauté garlic, ginger, and chili-garlic sauce in peanut oil for 2 minutes. Add tangerine-orange juice and cook for 3 minutes. Reduce heat. Add shrimp and cook for 4 minutes. Garnish with scallions.

TANGERINE CHILI SHRIMP
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SKILL LEVEL4
COST5
EFFORT4
TIME5
IMPRESS YOUR DATE6

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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