This recipe for Ginger Honey Shrimps on Rice with Tofu comes from the Karma and The Art of Butter Chicken: The Bookclub Cookbook by Monica Bhide, which is an E-cookbook that came free for readers who purchased the novel at the launch. and had beautiful color photos by Simi Jois. This is an appetizer recipe. I extended the dish by adding garlic rice and tofu simply because we eat rice with everything, even appetizers. So this delightful, savory starter transformed into a delectable main dish. Serve this to your sweetheart, the family and friends. It will make them feel special. This recipe was inspired by Monica Bhide. Serves 2 to 4.
Prep Time1 hourhr
Cook Time10 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dinner, Lunch
Cuisine: American, Asian, Indian
Keyword: Ginger Honey Shrimp with Tofu
Servings: 4people
Calories: 180kcal
Author: Asian in America
Ingredients
1Tablespoonhoney
1Tablespoongrated fresh ginger
1/2teaspoonred chili flakes
1/2Tablespoonlemon juice
1teaspoonminced fresh garlicdivided, use 1/2 for shrimps, rest for garlic rice
1poundfresh shrimpspeeled
2Tablespoonsvegetable oildivided, use 1 Tablespoon for shrimps, rest for garlic rice
1teaspoonsalt
1teaspoon ground black pepper powder
2cupscooked ricerefrigerated at least for one day
1cuppan-fried cubes of tofu, 1-inch sizes
1Tablespoonchopped fresh parsleyfor garnish
Instructions
To cook the Shrimps: In a large bowl, combine the honey, garlic, chili flakes, lemon juice and half of the garlic. Mix well.
Add the shrimps to the mixture in the bowl. Coat the shrimps well.
Cover the bowl and refrigerate for one hour.
In a large grill pan, over high heat, add the oil. Then add the marinated shrimps. Cook for 5 to 6 minutes till shrimps turn to pink and are completely cooked. Season with salt and black pepper. Remove from pan and set aside.
To cook the garlic rice: Using the same pan with the flavors, add a tablespoon of the oil. Add the fresh garlic and saute for 1 to 2 minutes. Then add the cooked rice and stir around for the flavors to coat the grains. Add the previously pan-fried tofu cubes.
Serve in a bowl with the rice at the bottom and the shrimps and tofu on top. Garnish with fresh parsley.
"Karma and The Art of Butter Chicken" the new food fiction novel by Monica Bhide is sold on Amazon in paperback and kindle format and where most books are sold.
Disclosure: The book and e-cookbooks were gifts by the author. I was not paid to mention or review the books, but I will gladly recommend it to anyone who has an appreciation for good fiction novels on modern Indian cuisine, love and life.
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