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Lemon Shrimp

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By Hugh Carpenter and Terry Sandison

Posted July 23rd, 2007

This article is reprinted with permission from Wok Fast (Fast Books), by Hugh Carpenter, (2002, Ten Speed Press)

Wok Fast (Fast Books)

Servings:	4
Author Notes:	If you're looking to expand your repertoire of quick, easy to prepare meals for every night suppers that are also healthy and tasty, you'll find more than 100 possibilities in this beautifully produced book. Following a wok tutorial that tells you everything you've ever needed to know about wok cooking but didn't know who to ask, you'll find lots of fabulous quick to prepare recipes that use easy to find ingredients. Full color photographs accompany many of the recipes, as well as provide a step by step tutorial of basic wok cooking techniques.
Ingredients:	1 pound shrimp 1/4 cup pinenuts 2 tablespoons flavorless cooking oil 1/4 cup chopped cilantro sprigs Sauce: 1 tablespoon grated lemon zest 1 tablespoon finely minced ginger 1/3 cup chicken stock 3 tablespoons freshly squeezed lemon juice 1 tablespoon thin soy sauce 2 tablespoons honey 2 teaspoons cornstarch 1 teaspoon Asian chili sauce
Instructions:	Advance Preparation Preheat oven to 325° F. Butterfly the shrimp. Cover and refrigerate until 5 minutes before cooking time. Spread the pine nuts on a baking sheet and toast in the oven until golden -- about 8 minutes. Can be completed to this point up to 8 hours before cooking. Last Minute Cooking Place wok over high heat. When wok is very hot, add oil. When oil is hot, add the shrimp and stir fry until they turn slightly pink -- about 2 minutes. Pour in the sauce and stir until the sauce glazes the food -- about 30 seconds. Stir in the cilantro and pine nuts. Transfer to a platter or dinner plates and serve at once.