Sorrel Shrimp Noodles Ryehearth
A weeknight shrimp plate with sorrel Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 15 minutes Ryehearth
Cook 25 minutes Ryehearth
Total 40 minutes Ryehearth
Serves 4 people Ryehearth
Ingredients Ryehearth
| 440 grams shrimp Ryehearth |
| Two teaspoons sorrel Ryehearth |
| One spoon lard Ryehearth |
| 120 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast sorrel in a dry braiser Ryehearth
- Add lard and then the shrimp Ryehearth
- Stir with skimmer until shrimp softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let shrimp steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten shrimp with extra sorrel Ryehearth
- Rest the shrimp away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the shrimp intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp shrimp Ryehearth
- Clara asked for extra sorrel Ryehearth
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Nutrition Ryehearth
- 394 calories Ryehearth
- 16 grams of fat Ryehearth
- 34 grams of carbs Ryehearth
- 18 grams of protein Ryehearth