Stir-Fried Shrimp with Spicy Orange Sauce

Neutral-tasting canola oil allows the flavors of orange juice, honey, ginger, and chiles to shine. It can also withstand the heat of stir-frying in this tasty take on sweet-and-sour shrimp. Serve over rice or udon noodles.

Yield: 4 servings (serving size: 3/4 cup)

Ingredients

• 1 1/2  pounds  peeled and deveined large shrimp
• 1  tablespoon  cornstarch
• 1/4  cup  fresh orange juice
• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  honey
• 1  tablespoon  rice wine vinegar
• 1  tablespoon  chile paste with garlic (such as sambal oelek)
• 2  tablespoons  canola oil
• 1  tablespoon  minced peeled fresh ginger
• 3  garlic cloves, minced
• 1/3  cup  chopped green onions

Preparation

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the "punch" of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It's a steal at $8. --Karen MacNeil

Nutritional Information

Calories:

301 (30% from fat)

Fat:

10g (sat 1.1g,mono 4.6g,poly 3.2g)

Protein:

35.3g

Carbohydrate:

16.8g

Fiber:

0.5g

Cholesterol:

259mg

Iron:

4.4mg

Sodium:

621mg

Calcium:

103mg