{"id":3167,"date":"2020-04-27T18:35:28","date_gmt":"2020-04-27T18:35:28","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=3167"},"modified":"2020-04-28T01:52:23","modified_gmt":"2020-04-28T01:52:23","slug":"sauteed-shrimp-with-soy-cardamom-maple-glaze","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2020\/04\/27\/sauteed-shrimp-with-soy-cardamom-maple-glaze\/","title":{"rendered":"Sauteed Shrimp with Soy-Cardamom Maple Glaze"},"content":{"rendered":"<p><strong>Sauteed Shrimp with Soy-Cardamom Maple Glaze<\/strong><br \/>\n1 lb peeled and deveined raw shrimp<br \/>\n\u00bd cup cornstarch<br \/>\nOil for saut\u00e9ing<br \/>\n1\/3 cup soy sauce<br \/>\n1\/3 cup <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/cardamom-infused-maple-syrup\/\">Cardamom Infused Maple Syrup<\/a> or <a href=\"https:\/\/coppermooseoilandvinegar.com\/index.php\/product\/smoked-with-pecan-wood-maple-syrup\/\">Pecan Wood Smoked Maple Syrup<\/a><br \/>\n1 tsp grated ginger<\/p>\n<p>In a small bowl, combine the soy sauce, maple syrup and ginger and set aside.<\/p>\n<p>Put enough oil in a wide saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sauteed Shrimp with Soy-Cardamom Maple Glaze 1 lb peeled and deveined raw shrimp \u00bd cup cornstarch Oil for saut\u00e9ing 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  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":3169,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,261],"tags":[],"class_list":["post-3167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-runamok-maple-syrup"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=3167"}],"version-history":[{"count":2,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3167\/revisions"}],"predecessor-version":[{"id":3194,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3167\/revisions\/3194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/3169"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=3167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=3167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=3167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}