Serve shrimp with cooked marinade sauce and a garnish of green onion. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes. Cook the shrimp on one side until pink, about 45 seconds, then flip shrimp over. Heat the olive oil in a skillet over medium-high heat. Cover and refrigerate the rest of the marinade for later. Cook the pork chops until browned on one side, about 2-3 minutes, and then flip. Remove the pork from the marinade and wipe off excess marinade using a paper towel. Add in 1 tablespoon of neutral oil and heat until the oil glistens. Sear pork chops until golden brown and cooked through, 4 to 5 minutes per side. Preheat a heavy-bottomed skillet over medium-high heat. Heat oil in an oven-safe skillet over medium-high heat until hot. Season pork chops with salt, pepper, and garlic powder on both sides. Give it all a good stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8 hours. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pour 1/2 of the marinade/sauce mixture on top. Place shrimp in a large sealable container or zipped-top bag. Half is for the marinade and half is for cooking the shrimp. In a medium bowl, whisk the honey, soy sauce, garlic, and ginger together.
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