Fiery Asian Shrimp

The Girl Can Cook! at Urban Kitchen on Cherry Street does offer cooking classes. They are located at 1635 East 15th Street in Tulsa. The phone number is 918-381-8947. You can also check out the Facebook page: The Girl Can Cook!

Fiery Asian Shrimp

Serves 4, as an entrée, 12, as an appetizer

1 lb large shrimp, deveined and peeled with tails left on (16 – 20 per lb)
1 tsp kosher salt
1 tbsp red pepper flakes
1 tsp Chinese five spice powder

1 tbsp. grated fresh ginger
2 garlic cloves, minced
3 tbsp smooth peanut butter
2 tsp. brown sugar
1 tsp. soy sauce
1 tsp. sesame oil
1 – 2 tsp Sriracha chile sauce (depending on preferred spiciness)
¼ cup rice wine vinegar, unseasoned
½ cup canola oil
Pepper, to taste

Combine spices in a medium bowl, then toss with shrimp and allow to marinate in dry rub for up to 30 minutes. In a large heavy skillet, heat oil over medium high heat. Add shrimp and sauté until cooked through (The shrimp can also be grilled over an open flame at medium high.). Remove shrimp and cool in an ice water bath. Drain shrimp before serving.

Make sauce by combining ginger, garlic, peanut butter and brown sugar in a bowl or jar and mixing thoroughly with a spoon or small whisk. When the mixture looks like a smooth paste, add the remainder of the ingredients and stir or shake well. Sauce should be slightly thick. Serve with shrimp.



About The Girl Can Cook!:


Chef Candace Conley comes from a long line of talented home cooks and has developed her self-taught culinary style over the past 30 years. She has taken this style of Cooking Without a Parachute to the next level as chef/owner of The Girl Can Cook! and URBAN KITCHEN on Cherry Street.

She has been a featured contributor to Men’s Fitness magazine where her “Table for Four: Guy Friendly Dinner Party” appeared; she was also the spotlighted chef in the American Personal and Private Chef’s Association’s November/December 2009 issue of its e-zine, a la minute.