Lime and chili shrimps sautéed with bok choy
20 large shrimps
1 Tbsp (15 mL) Maison Orphée Garlic Olive Oil
With a sharp knive remove veins from the shrimps and wash under water. Wash and pat dry the bok choy. Chop the garlic. In a frying pan, cook the shrimps with garlic in chili olive oil on high heat. Salt to taste. At the end of cooking, drizzle the shrimps with the juice of ½ lime. Reserve. In the same frying pan, cook the bok choy in the garlic olive oil. Salt to taste. At the end of cooking, drizzle the bok choy with the rest of lime juice. Serve with basmati rice.