Ginger Honey Shrimps on Rice with Tofu

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

Cook Time10

Total Time1 10

Course: Dinner, Lunch

Cuisine: American, Asian, Indian

Keyword: Ginger Honey Shrimp with Tofu

Servings: people

Calories: 180kcal

Author: Asian in America

Ingredients

1 Tablespoon honey
1 Tablespoon grated fresh ginger
1/2 teaspoon red chili flakes
1/2 Tablespoon lemon juice
1 teaspoon minced fresh garlic divided, use 1/2 for shrimps, rest for garlic rice
1 pound fresh shrimps peeled
2 Tablespoons vegetable oil divided, use 1 Tablespoon for shrimps, rest for garlic rice
1 teaspoon salt
1 teaspoon ground black pepper powder
2 cups cooked rice refrigerated at least for one day
1 cup pan-fried cubes of tofu, 1-inch sizes
1 Tablespoon chopped fresh parsley for 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.
Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website, films or videos without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at info@ebquirino.com

Nutrition