Sizzling Hoisin Shrimp

I've had more shrimp since I've been doing Hello Fresh than I think I've had in the last several years. I often don't buy and cook shrimp for reasons I can't explain. Yet when it's on the menu for Hello Fresh I figure I'll give it a try. Something different. 

Photo from Hello Fresh

This recipe had all sorts of potential, but it just didn't hit the mark for me. Just hoisin on the shrimp left me wanting more flavor than just hoisin. I added some soy sauce to the remaining hoisin and used that to make a sauce once the shrimp were cooked. That still didn't quite hit the mark for me.

It was good, well just ok really. I wouldn't order this one again, but I'm glad I tried it. 

Sizzling Hoisin Shrimp

Recipe from Hello Fresh

Servers 2

• 2 Scallions
• 1 thumb Ginger
• 1 clove Garlic
• 1 Lime
• ½ cup Jasmine Rice
• 10 ounce Shrimp
• 2 tablespoon Hoisin Sauce
• 6 ounce Green Beans
• 1 tablespoon Sesame Seeds

Adjust rack to top position and preheat oven to 425 degrees. 

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper. 

Set shrimp aside to marinate for at least 5 minutes.

Meanwhile, trim green beans if necessary; toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. 

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3-4 minutes. 

Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.