Aromatic Stir-Fried Shrimp
Shrimp
Ingredients
1 pound jumbo shrimp (21 to 25 count), peeled and deveined (see illustrations below)
1 tablespoon dry sherry
2 teaspoons soy sauce
2 - 3 scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 medium cloves garlic, minced (about 2 teaspoons)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
½ cup simplest shrimp broth (see below) or water
2 teaspoons toasted sesame oil
2 teaspoons oyster sauce
¼ teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons peanut oil or vegetable oil
Simplest Shrimp Broth
shells from jumbo shrimp (one pound), 21 to 25 count ¾ cup cold water
Directions
Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger in small bowl; set aside. Stir together shrimp broth (or water), sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix broth mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.
FOR THE SIMPLEST SHRIMP BROTH: Bring shells and water to boil in small saucepan over medium-high heat. Cover pan and reduce heat to low; simmer until fragrant, 10 to 15 minutes. Strain; set 1/2 cup aside for use in one stir-fry recipe.
Nutrition
Calories: 706