Our weather has been dreary. Rainy.
Yesterday, there was even a chance that a typhoon would pass over us.
Luckily, we didn't receive much rain or damage. Other areas in Eastern Japan weren't so lucky. Lots of flooding.
I hope they can get back to their daily routines soon...
I recently tried Family Circle's recipe for Hoisin Shrimp with Bok Choy, Shiitakes & Peppers.
The recipe is super easy. Just throw everything on a sheet pan and bake.
Hoisin Shrimp with Bok Choy, Shiitakes & Peppers : serves 4
1/4 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce, plus more for serving (optional)
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon sriracha
1 large bok choy, cut into 3-inch pieces
2 sweet red peppers, seeded and cut into 1/2-inch strips
1 pound small shiitake mushrooms, stems removed
2 tablespoons canola oil
1 1/2 pounds jumbo shrimp, peeled and deveined
2 teaspoons toasted sesame seeds
Chopped scallions (optional)
Heat oven to 450F (230C).
Line a 13 x 9-inch rimmed sheet pan with nonstick foil.
In a small bowl, combine hoisin, soy sauce, vinegar, sesame oil and sriracha. Set aside.
Place bok choy, peppers and shiitakes on prepared sheet pan.
Combine 3 tbsp of the hoisin mixture with canola oil. Pour over vegetables and toss to coat.
Toss shrimp with remaining hoisin mixture. Place shrimp over vegetables.
Roast at 450 degrees for 20 minutes. Garnish with sesame seeds and, if using, scallions. Serve with additional soy sauce if desired.
For Best Results Use a rimmed pan and line with nonstick foil or parchment.
NOTES: I don't have an oven to actually bake a sheet pan in, so I threw everything into a baking dish lined with parchment and baked it off.
Instead of shiitake mushrooms, I used shimeji and maitake. I made half the recipe for the sauce and just drizzled it over everything.
This dish is perfect with rice. I like the flavors of this dish, reminded me of the hoisin sauce chicken and ribs my mom used to make.
The hardest part of this dish is cleaning the shrimp.
I'm making this again.