Steamed Shrimp with Garlic Oil

Here is a simple and healthy (since it's loaded with garlic!) shrimp dish that is extremely simple to make. Just chop off the eyes part of the shrimp head, make a slit down the back, remove the vein, steam and then top them off with heaps of garlic oil.


Ingredients:

10 head-on shrimp
3 cloves garlic (finely chopped)
1 stalk scallion (chopped)
1/8 teaspoon of salt
3 drops fish sauce
5 drops sesame oil
1 1/2 tablespoon of Shaoxing wine
1 1/2 tablespoon of water
1 dash of white pepper powder
3 tablespoons cooking oil



Instructions:

Heat up the wok and add in the cooking oil. Lightly fry the chopped garlic until they turn golden brown. Set aside.


Chop off the eyes part of the shrimp head, slit the back and deveined. Pat dry and place all shrimp on a plate. Season the shrimp with the ingredients above. Steam for 5 minutes. Top the shrimp with the garlic oil and garnish with chopped scallion.

Hass Avocado Shrimp Cocktail

This version of an old standard has a contemporary twist. Fresh avocado in crunchy, spicy sauce makes a cocktail sure to be a taste pleaser for those in search of flavor.
Nutrition Information per Serving: 170 calories, 12g of fat, 55mg of cholesterol, 160mg of sodium, and 8g of protein.


Ingredients:

2 Tbsp thick, chunky tomato salsa
2 Tbsp seafood cocktail sauce
2 Tbsp chopped onion
2 Tbsp diced seedless cucumber
1 1/2 Tbsp chopped cilantro
1 1/2 Tbsp lime juice
2 Hass Avocados (1 pound), diced
30 large (21 to 25 count per pound), cooked shrimp with tails
6 lime slices for garnish
6 sprigs cilantro for garnish


Instructions:

1. Thoroughly combine salsa and next 5 ingredients; gently fold in avocado.

2. Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)

3. To serve, divide avocado mixture among 6 stemmed glasses.

4. Hang 5 shrimp, tails outside glass, around each rim.

5. Garnish each with 1 twisted lime slice and 1 sprig cilantro.

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