A more straightforward and compact variant of Beth Le Manach’s bûche de Nol is this chocolate Swiss roll. Even if it takes time, it is worthwhile.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ teaspoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons minced fresh ginger
- ¾ cup white wine
- 1 pound medium shrimp – peeled and deveined
- 1 cup snow peas
- salt and pepper to taste
- ½ cup chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
- Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 207 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Not very flavorful. Sort of bland
Pretty good basic shrimp and Snow pea recipe with a mild Asian flavor. I added a 1/2 teaspoon of Thai chili paste after reading the other comments. I also reversed the order of cooking the snow peas and shrimp to soften the peas. The flavor of the fresh ginger really came through nicely. I served this over rice and next time i will add more liquid to have more of an Asian flavored broth.
I have made several times. Add a little more wine and a small about if chicken /vegetable broth for more juice to serve over pasta . Fantastic !!
Very tasty and flavorful! The only request in my house was for more of the sauce. I may try to tweak the next time I make this to honor the request, but it was very quick and easy. A great weeknight dinner!
So boring. Would not make again. The only reason I am even giving it two stars is that I doctored it w/red pepper flakes, Asian chili sauce, fish sauce and Cajun seasoning to give it any kind of flavor. Before that all it tasted like was plain warm shrimp.
Very successful dish & the hubby loved it.
My whole family really liked this! I made white rice with coconut milk and it was devoured. Good stuff.
This was a good dish, but lacked a little zip even though I used the fresh ginger. I dislike cilantro so I omitted it entirely and added sliced water chestnuts. If I were to make it again, I would add pepper flakes just to give the flavor a little boost.
Good recipe. I added a little more ginger and 1/4 tsp of red pepper flakes.
I couldn’t believe it, but the wine with ginger was very tasty. My folks liked it too. I added some more veggis, such as fresh bean sprouts and served it with basmati rice cooked in coconut milk.
interesting and different, but not my favorite.
I thought it was a little bland. It’s a good base but it needs something else. My husband added soy sauce to his and that seemed to help. I think maybe add some soy sauce in place of part of the wine and a little lemon juice to finish it and maybe some red pepper flakes in with onions for heat.
This was very tasty. I did not have fresh ginger so I used ground ginger (only ½ teaspoon). Wish I had the fresh ginger. When I make it again, which I well, fresh ginger is on the list. I served it with Spinach and Red Pepper Couscous which you can find on this site, lovely combination. PS don’t forget the wine:)