Description
A recipe for Salt and Vinegar Shrimp on Stir-Fried Napa Cabbage

Ingredients

• 1 teaspoon coarse salt
  
• 1 teaspoon cracked black pepper
  
• 2 teaspoons olive oil
  
• 2 cloves garlic, peeled and chopped
  
• 1 pound large shrimp, peeled (tails left on) and deveined
  
• 2 teaspoons rice vinegar
  
• Stir-Fried Napa Cabbage
  
• 2 teaspoons soy sauce
  
• Juice of 1/2 lime
  
• 1 teaspoon grated fresh ginger
  
• 2 teaspoons sesame oil
  
• 1 teaspoon olive oil
  
• 3 cups thinly sliced napa cabbage
  
• 1 cup bean sprouts
  
• 1/2 jalapeño pepper, seeded and thinly sliced 1 small red bell pepper, thinly sliced 1 bunch green onions, chopped 2 teaspoons toasted sesame seeds

Preparation
Salt and Vinegar Shrimp

Combine salt and pepper in small bowl. Set aside.

Heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute. Add shrimp to hot pan in single layer (2 batches may be required). Add 1/2 salt mixture to each batch. Sauté shrimp 2 minutes per side; do not overcook.

Transfer shrimp to platter. Sprinkle shrimp with rice vinegar. Serve immediately on bed of Stir-Fried Napa Cabbage.

Stir-Fried Napa Cabbage

In small bowl combine soy sauce, lime juice, ginger and sesame oil. Set aside.

In large skillet or wok, heat olive oil over high heat. Add napa cabbage, bean sprouts, jalapeño pepper, red pepper and green onions. Stir-fry quickly, about 2 minutes. Transfer vegetables to serving platter, top with sesame seeds, Salt and Vinegar Shrimp and serve.

Nutrition
no information available

Serves
Serves 4 as an appetizer

Variations
no information available