À l'asiatique : crevettes au miel et sésame sur nouilles de riz avec rapinis et champignons à l'ail et au gingembre

Il est rare que je mange des crevettes autres que celles pêchées au Québec. Les seules fois, c'est quand je peux mettre la main sur des crevettes d'élevage écologique de la marque DOM biologiques, chez le poissonnier Atkins au marché Jean-Talon (suis allée faire une razzia au marché la semaine dernière... Yé!).

Écologique dans quel sens? Ben, selon l'emballage, ces crevettes sont élevées le plus possible dans des conditions naturelles, nourries avec du plancton végétal et animal produit naturellement et, au besoin uniquement, avec des compléments certifiés biologiques. Dans ces élevages, la densité de crevettes est très faible comparée à l'élevage "traditionnel" et la compagnie fait des efforts de reforestation des mangroves. C'est mieux que rien :-)

J'ai donc cuisiné des crevettes au miel et au sésame, une recette de Ricardo, que j'ai servies sur un lit de nouilles de riz larges et accompagnées de rapini et de champignons café à l'ail et au gingembre. Délicieux!!!

4 portions

* J'ai coupé la quantité de crevettes et d'oignon en deux, mais conservé les mêmes quantités des autres ingrédients et c'était parfait.

Ingrédients :
1 oignon rouge, haché finement
3 c. à soupe de beurre
1 gousse d'ail, hachée finement
1/4 tasse de miel
Le jus de 1 lime
Flocons de piment fort, au goût
1 1/2 lb crevettes crues, décortiquées, avec ou sans queue
1 c. à soupe de graines de sésame
1 c. à thé de ciboulette, ciselée (un peu plus pour moi)
Sel et poivre

Dans une poêle, faire dorer l'oignon dans le beurre. Ajouter l'ail, le miel, le jus de lime et les flocons de piment fort. Laisser réduire jusqu'à ce que la préparation commence à caraméliser (environ 2 minutes). Ajouter la ciboulette et rectifier l'assaisonnement.Ajouter les crevettes et les graines de sésame. Saler et poivrer. Poursuivre la cuisson environ 3 minutes à feu vif en brassant de temps en temps.

Servir sur du riz ou, comme moi, un lit de nouilles de riz.

Source : Ricardo (Numéro Hors série "Best Of").

4 portions (ou 2 généreuses)

*La recette indique d'utiliser des gousses d'ail entières et de les retirer par la suite; j'ai préféré les hacher et les manger :-)

1 lb rapini (environ)
1 1/2 c. à soupe d'huile de canola (moi : huile de tournesol)
1 c. à soupe de gingembre frais émincé (moi: haché finement)
8 gousses d'ail, pelées (moi : 4 grosses gousses d'ail, hachées finement)
1/2 lb de shiitakes ou autres champignons, pieds enlevés et finement tranchés (moi : champignons café, avec les pieds)
4 c. à thé sauce aux huîtres
2 c. à thé de sauce de poisson
Poivre blanc fraîchement moulu (moi : poivre noir)

Bien laver et sécher les rapinis. Retirer les extrémités et couper en bouts de 2 pouces.

Tout juste avant de servir, chauffer un wok (ou une grande poêle anti-adhésive) à feu élevé. Y verser l'huile. Ajouter le gingembre et l'ail et cuire 20 secondes. Ajouter les rapinis et les champignons et faire sauter 1 minute. Ajouter la sauce aux huîtres, la sauce de poisson et le poivre et faire sauter 1 minute de plus ou jusqu'à ce que les rapinis soient cuits mais encore croquants.

Par portion : 79 calories; 5 g protéines; 4 g gras; 9 g glucides; 475 mg sodium et 1 mg cholestérol.

Source : Steven Raichlen's Big Flavour Cookbook.

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