Tuesday, June 23, 2009

Hot Hunan Shrimp

Easy to make and very spicy - two of my favorite things when choosing a recipe. And the fact that I bought shrimp already de-veined made it less than 20 minutes to make.

From Food and Wine Magazine
By Fuchsia Dunlop
Serves 4

1 pound large shrimp
1 tablespoon Shaoxing wine or dry sherry
1/2 teaspoon salt
3 tablespoons peanut oil
2 teaspoons minced ginger
2 teaspoons chile-garlic sauce
2 teaspoons minced pickled chilies
1/3 cup water
1/2 teaspoon dark soy sauce
2 scallions, green parts thinly sliced
1 tablespoon finely chopped red bell pepper
1/4 teaspoon Asian sesame oil


1. Using scissors, cut down The curved side of the shrimp shells and remove the veins, leaving the shells intact. Transfer the shrimp to a medium bowl and toss them with the Shaoxing wine and the salt.


2. Heat a large wok until very hot. Add the peanut oil; heat until small puffs of smoke rise. Pat the shrimp dry, add to the wok and stir-fry until curled and nearly cook, about 2 minutes. Add the ginger, garlic, chile-garlic sauce and pickled chilies and stir-fry until fragrant, about 1 minute. Add the water, soy sauce, scallion greens and bell pepper and stir-fry until the liquid is slightly reduced and the shrimp are cooked through, about 2 minutes. Drizzle the sesame oil on the shrimp, toss and serve.

Served over whole-wheat cous cous

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