Circulaire actuelle Quality Foods - Valable à partir du 30.01 au 05.02 - Page n° 1

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rice flake chicken fish sheet oven oil fresh frozen fillet soy roasted ground vegetable shrimp seafood water pepper chili sauce ginger

SNAPPER WITH DRE Cook Time Serves SZECHUAN STYLE SHRIMP Hit Br É Roasted snapper filets, plated and topped with saucy, aromatic and flavourful Szechuan-style shrimp. Serve the seafood with a steamed green vegetable, such as baby bok choy, and steamed rice, or fried rice, the latter of which is sold in our in-store Chinese Kitchen. Ingredients Method 2 (140 to 170 gram) snapper fillets (see Note) 1. Preheat oven to 400 F. Line à baking sheet with parchment paper. Set 2 tsp vegetable oil snapper on the baking sheet and brush each fillet with vegetable oil. Season fish Salt and ground white pepper, to taste with salt and pepper. Roast snapper 10 to 12 minutes, or until cooked. 1/4 cup chicken, fish or vegetable stock 2 tbsp soy sauce 2 tsp honey 2 tsp rice vinegar 1/2 tsp sesame oil 1 medium garlic clove, minced 1 tsp finely chopped fresh ginger 1/2 tsp sriracha or other hot Asian-style chili sauce (see Note) Pinch red pepper flakes (see Note) 3. When fish is cooked, set a piece on each of two plates, top with the shrimp 1tsp cornstarch mixed with 1 tbsp water and sauce, sprinkle with green onions and serve. 10 cold, cooked Quality Foods (26/30 count) shrimp (see Note) 1 small green onion, thinly sliced 2. While fish cooks, make sauce by combining stock, soy sauce, honey, vinegar, sesame oil, garlic, ginger, sriracha and pepper flakes in a 9 inch skillet. Set over medium-high heat and bring to a simmer. Simmer 30 seconds. Mix in the cornstarch mixture, and then return to a simmer. Add the shrimp and heat them through in the sauce, about 1 minute per side, and then reserve on low heat. Note: If only large snapper filets are available, buy one about 340 gram one and cut it into 2 portions. Bags of Quality Foods shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and freeze the rest for another time. The sauce for the shrimp is mild to medium in its spice level. Simply add more sriracha or pepper flakes if you want it spicier than that.