675g (1lb 1/2) deveined and peeled shrimp
2 tbsp (30 mL) roasted camelina seeds
1 tbsp (15 ml) chopped fresh ginger
2 garlic cloves, finely chopped
2 cups (500 mL) snow peas, cut on the bias
6 green onions, thinly sliced
1/3 cup (85 ml) of roasted camelina oil
1/4 cup (65 mL) hoisin sauce
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) soy sauce
Salt and pepper
- In a bowl, combine the hoisin sauce, rice vinegar and soy sauce. Reserve.
- In a skillet, heat 2 tbsp. tablespoons of roasted camelina oil. Brown half of the shrimp over high heat for about 1 minute on each side. Salt. Set aside and repeat the operation with the rest of the shrimp. Reserve.
- In the same skillet, over high heat, brown the ginger, garlic, snow peas and green onions in 2 Tbsp. tablespoons of roasted camelina oil. Add the shrimp and the reserved sauce. Continue cooking for 1 to 2 minutes. Sprinkle with green onions.
- Serve on a bed of rice noodles with roasted camelina seeds and a drizzle of roasted camelina oil.