Honey Shrimps with Tofu and Garlic Rice
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This dish of Honey Shrimps with Tofu and Garlic Rice started out as an appetizer recipe. But the shrimps turned out so lusciously-flavorful that I gave it a new perspective by adding garlic rice with tofu. So, I transformed it into a main course when we eat meatless meals. It was simple to make. First, I cooked the shrimps. Then in the same skillet which was full of the savory, fiery flavors, I sauteed garlic and cooked rice. I added the pan-fried tofu cubes to the mix. And it all came together beautifully in a bowl. The exciting aromas of ginger and sweet honey were enthralling.
When I lived in the Philippines,March meant the start of a scorching-hot summer season and often Lenten rituals like giving up meat on Fridays. Living in America did not change that. We still practice the same rituals in church, at home and at our table.
The difference today is that from my American kitchen, I watched through my window the heavy snowfall from the storm we experienced. Winter is still on full blast here on the northeast. I live in a different country, and continent with an extremely opposite climate from tropical Philippines, but it does not change the fact that we shall enjoy a superb seafood meal this season.
Honey Shrimps with Tofu and Garlic Rice
- 1 Tablespoon honey
- 1 Tablespoon fresh ginger grated
- 1/2 teaspoon red chili flakes
- 4 cloves garlic divided, use 2 for shrimps, rest for rice
- 1 pound fresh shrimps peeled, tails and heads removed
- 2 Tablespoons vegetable oil divided, use 1 Tablespoon for shrimps, rest for garlic rice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups cooked rice at least a day old, should be refrigerated
- 1 cup pan-fried tofu cubes cut into 1-inch squares
- 1 Tablespoon chopped parsley for garnish (optional)
- 1 piece fresh lemon half used for lemon juice, half sliced, for garnish and to sprinkle on shrimps
- In a large bowl, combine the honey, ginger, chili flakes, lemon juice and garlic. Mix well.
- Add the fresh shrimps to the mixture in the bowl. Coat the shrimps well.
- Cover the bowl and refrigerate the shrimps for 20 to 30 minutes. Do not marinate longer than 30 minutes.
- In a large skillet, over medium-high heat, add the vegetable oil. When oil is hot enough in about 1 minute, add the marinated shrimps. Cook for 5 to 6 minutes till shrimps turn pink and are cooked completely.
- Season shrimps with salt and black pepper. Remove from the skillet and set aside.
- Using the same skillet which has been flavored with the shrimps and marinade, add a tablespoon of the oil. Add the remaining fresh garlic and saute for 1 minute.
- Add the cooked rice to the skillet. Stir around for the flavors to coat the grains. Add the previously pan-fried tofu cubes.
- Arrange garlic rice in a serving bowl. Place the shrimps and the fried tofu on top. Garnish with fresh parsley and lemon slices.
- For best results, use fresh-catch-of-the-day shrimps for this or any seafood dish. I used extra firm tofu, pan fried the whole block and cut it into cubes.
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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.