Roasted Red Cabbage with Shrimp
8 oz red cabbage, roughly chopped (3 cups)
1 cup onion, sliced
½“ ginger root, finely diced
2 tsp olive oil
Salt and black pepper to taste
8 oz 50-70 count raw shrimp, deveined and shelled
2 clove garlic, minced (1 tsp)
1 tbsp honey
2 tbsp soy sauce
3 tbsp sweet chili sauce
½ tsp sesame oil
1 cup cooked rice, hot
Preheat to 450°F. LIne a 9’ x 13” baking pan with parchment paper.
Place the cabbage, chopped ginger, and onion in the baking pan. Drizzle with olive oil and season with salt and pepper to taste; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until slightly tender.
In the meantime, combine the garlic, honey, soy sauce, sweet chili sauce and sesame oil to make a sauce. Dry shrimp with paper towels and place in a bowl. Toss with 2 tablespoons sauce. Set aside to marinate, stirring occasionally, at least 10 minutes. Reserve remaining sauce.
When cabbage is done roasting, remove the pan from the oven, leaving the oven on. Push cabbage to one side of the pan and lay shrimp on the other side of the pan in a single layer. Discard any leftover marinade.
Roast 5 to 7 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Stir the roasted shrimp and cabbage to combine.
Serve the roasted shrimp and cabbage with the cooked rice. Top with the reserved sauce.
2 servings, 410 calories per serving
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. Alternately, it can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Shrimp can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale. If you find that you have leftover cabbage, use it to make this tasty coleslaw!
Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Place any leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.