Sauteed Shrimp with Soy-Cardamom Maple Glaze
1 lb peeled and deveined raw shrimp
½ cup cornstarch
Oil for sautéing
1/3 cup soy sauce
1/3 cup Cardamom Infused Maple Syrup or Pecan Wood Smoked Maple Syrup
1 tsp grated ginger
In a small bowl, combine the soy sauce, maple syrup and ginger and set aside.
Put enough oil in a wide sauté pan to cover the bottom thoroughly. Turn the burner on medium-high to preheat the oil. In a separate bowl, toss the shrimp with the cornstarch, making sure to coat all sides. Gently place the shrimp in the oil, making sure to keep them in one layer in the pan. Let the shrimp brown on one side and then turn them to brown the other (about 2 minutes each side). When the shrimp is thoroughly cooked and golden brown, pour the soy-maple sauce into the pan (watch for splatter) and let the sauce bubble up and coat the shrimp. You should not need additional salt because of the soy but taste just in case. Serve over jasmine rice.
