I wasn't happy with the picture I posted for Nigella's Mirin Glazed Salmon from a few weeks ago... The recipe was delicious though. And lucky for me, I'm a perfectionist, so I was given an excuse to make this again.
But, this time, I thought it through a bit more... I wanted to make it more figure friendly. I FINALLY got my copy of Nigella's Nigella Express just today, and quickly realized how I would have to take my time cooking my way through the book, as most of the things I want to eat, but cannot possibly at the present moment. (Note to self: get peppermint extract for that chocolate mint cookies recipe, pronto!) LOL.
Ok, so back to being good, or at least trying to. I made a lower calorie, or else I hope, version of Nigella's recipe, and this time with cooked shrimp! It was delicious!!!
- 1 medium scallion(s)
- 200 gm cooked shrimp
- 1 Tbsp soy sauce
- 1/2 fl oz mirin
- 1 Tbsp rice wine vinegar
- 20 gm unpacked light brown sugar
- 2 serving basmati rice
- 1/2 oz sesame seeds
Instructions1 Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all of the shrimp, and marinate the shrimp in it for an hour or so. Meanwhile heat a large non-stick frying pan on the hob.
2 Cook the shrimp in the pan until they get warm, add the marinade and sesame seeds and cook for another few minutes.
3 Remove the shrimp to whatever plate you’re serving it on, add the rice vinegar to the hot pan and warm through.
4 Pour the glaze over the shrimp and top with the spring onion strips. Serve with brown basmati rice at the table.