Kolsch Shrimp
Lucy Saunders
prep
time : 30 minutes to one hour
recipe type:
entrees
ingredients:
1 tablespoon minced garlic
1 teaspoon grated orange zest
1 tablespoon olive oil
1/3 cup minced red bell pepper
1/3 cup minced green bell pepper
1/3 cup minced celery
1/4 cup sliced mushrooms (I like shiitake but white button mushrooms are OK too)
1 teaspoon red chili pepper flakes
1/4 cup Kolsch mixed with 1 teaspoon cornstarch or potato flour (mix with fork till smooth before adding to recipe)
8 oz. frozen shelled shrimp, uncooked, thawed in Kolsch to cover (about 2/3 cup), marinating about 30 minutes at room temperature
Salt and pepper to taste
Minced cilantro or parsley as garnish
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Saute garlic in olive oil in large skillet over medium heat 1 minute, stirring often. Add vegetables, orange zest and hot pepper flakes, stir well. Let cook 3-4 minutes, then add 1/4 cup Kolsch mixed with thickener of choice. Stir well to coat vegetables, reduce heat to low. Drain most of the Kolsch away from the thawed shellfish and add seafood to skillet. Stir and cook 2-3 minutes or until shrimp is pink. (Cooking time varies with size of shrimp - jumbo shrimp will take as long as 4-5 minutes) Serve with rice. NOTE: if you don't like shrimp, you can make this with 8 oz. chicken tenders cut into 1-in. pieces - extend cooking time to 10 minutes and stir often to cook evenly.
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