Scorching honey is used to glaze quick-cooking shrimp, which then prime a citrusy coleslaw. Cookbook creator Sheela Prakash notes {that a} scattering of salty tortilla chips simply earlier than serving offers the summer season salad slightly further crunch. Purchase scorching honey or make your personal.
To make scorching honey, in a small pot over medium-low warmth, stir 1/2 cup mild-flavored honey, reminiscent of clover or orange blossom, with 1 tablespoon crushed pink pepper flakes. Stir the combination often till simply warmed by means of, about 5 minutes. Take away from the warmth, cowl and let steep for a minimum of 10 minutes. Style, and in the event you’d prefer it spicier, proceed to steep till it’s to your most popular warmth degree. Whereas it is nonetheless heat, pressure by means of a fine-mesh strainer, urgent down on the solids with the again of a spoon, into an hermetic jar or storage container. Stir in 1 teaspoon of apple cider vinegar and retailer at room temperature for as much as 1 month.
In case you like, you possibly can gently warmth the recent honey on the range or within the microwave and put it on the desk, so friends can add as they need.
Storage: Refrigerate with out the chips for as much as 2 days.
Substances
Servings: 4–6
- 8 ounces inexperienced cabbage, thinly sliced (3 cups)
- 8 ounces pink cabbage, thinly sliced (3 cups)
- 1 teaspoon advantageous salt, plus extra as wanted
- 2 tablespoons plus 1 teaspoon scorching honey, reminiscent of Pink Clay or Mike’s, divided, plus extra for serving (see headnote)
- 3 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, minced or finely grated, divided
- 1 pound peeled/deveined tail-on shrimp (16 to twenty rely), defrosted if frozen
- Freshly floor black pepper
- 1/4 cup loosely packed finely chopped recent cilantro, plus a handful of cilantro leaves, for serving
- Juice of two medium limes (1/4 cup)
- 3 medium carrots, peeled and coarsely grated (1 1/2 cups)
- 2 scallions, thinly sliced
- 1 cup coarsely crushed tortilla chips, for serving
Instructions
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Step 1
Place a rack in the course of the oven and preheat to 400 levels.
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Step 2
Place the shredded cabbages in a colander set over a bowl or in a sink, and sprinkle with the salt. Therapeutic massage and squeeze the cabbage to assist it launch its liquid and start wilting. Drain for about quarter-hour.
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Step 3
In the meantime, in a small bowl, whisk collectively 2 tablespoons of the honey, 1 tablespoon of the olive oil and half of the garlic.
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Step 4
Pat the shrimp dry and switch them to a big, rimmed baking sheet. Frivolously season with salt and pepper, and drizzle with the recent honey combination. Toss to coat and unfold out in a single layer. Roast, tossing midway by means of, for five to eight minutes, or till the shrimp are opaque.
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Step 5
Whereas the shrimp roast, in a big bowl, stir collectively the cilantro, lime juice, the remaining 2 tablespoons of olive oil, 1 teaspoon of scorching honey and garlic, a couple of pinches of salt, and a number of other grinds of pepper.
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Step 6
Utilizing your fingers, squeeze the cabbage one handful at a time and add to the bowl of dressing. Add the carrots and scallions, and toss to mix. Style, and season with extra salt and/or pepper, as wanted.
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Step 7
To serve, portion the slaw into shallow serving bowls and prime with the shrimp. Drizzle every bowl with a little bit of scorching honey, if desired, and sprinkle every with crushed tortilla chips and cilantro leaves.
