Frozen, cooked shrimp is great for so many reasons. The hurried cook will love that it’s so quick to prepare; the style-conscious cook will like the elegant note it adds to dishes; the health-conscious cook will appreciate a nutrition profile as high as its calorie content is low.
Here we’re teaming shrimp with star anise, an evocative spice that is sold in specialty markets as well as the spice rack at World Market stores and many supermarkets. Typically this star-shaped spice is sold whole, so you’ll need to grind it in a clean coffee grinder or with a mortar and pestle.
Tips
Don’t want to bother with star anise? Substitute a blend of cinnamon, nutmeg and/or allspice to taste.
If you have more time, try using the longer-cooking red rice now showing up in supermarkets.
Beverage pairing
Viognier’s fruity yet slightly acidic flavor will match well with this dish.
Menu
Mixed greens with ginger dressing
Sauteed shrimp with star anise and rice
Snow peas and pearl onions
Angel food cake with whipped cream
Sauteed shrimp with star anise and rice
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4 servings
1 cup short-grain rice
1 tablespoon vegetable or olive oil
4 cloves garlic, minced
1 bunch green onions, minced
1/2 teaspoon ground star anise
20 frozen peeled, deveined shrimp, thawed
1 clementine or tangerine, peeled, seeded, divided into segments
1/2 cup orange juice
1/2 teaspoon salt
Freshly ground pepper
2 teaspoons toasted sesame oil
1/4 cup plus 2 tablespoons minced cilantro
1. Prepare rice according to package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat; add the garlic, onions and star anise. Cook, stirring, until fragrant, about 2 minutes. Add the shrimp, clementine segments, orange juice, salt and pepper to taste; cook, stirring, until shrimp is heated through and liquid is reduced, about 5 minutes.
3. Divide the rice among four plates; place 5 shrimp on top with some of the pan sauce. Lightly drizzle sesame oil over the top; sprinkle with cilantro.
Nutrition information per serving:
251 calories, 24% of calories from fat, 6.6 g fat, 1 g saturated fat, 46 mg cholesterol, 38 g carbohydrates, 10 g protein, 342 mg sodium, 2.4 g fiber
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renna@tribune.com
