SPICY GARLIC OIL RECIPES

Steps:

• Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
• Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
• Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
• Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
• Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
• The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
• Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Steps:

• *If frozen, place edamame in a microwave-safe bowl and heat edamame for 2-3 minutes, or until defrosted.
• In a small bowl, combine orange zest, cayenne, sesame seeds and black pepper.  Set aside.
• In a small sauce pot, bring soy sauce, chicken broth and honey to a slow boil over medium heat.
• Continue to gently boil until sauce is reduced by half, about 5 to 6 minutes.
• Meanwhile, heat a large non-stick skillet or wok over medium-high heat.
• Add the oil, garlic and ginger and sauté for 30 to 60 seconds.
• Add edamame and orange peel/spice mixture and toss to evenly coat.
• Add sauce to the edamame, toss and cook for an additional 2-3 minutes, or until sauce is slightly thickened and edamame is heated through.