Saturday, June 25, 2011

Hot & Sour Shrimp

What better way relax after toasting by the pool all day than with a simple stir fry for dinner?

I love to cook simple meals that take 1 skillet, a knife, cutting board, and a spatula. I'm all about not doing dishes.

Simple dishes are made even better when you have the help of a great man to help chop veggies.

This recipe came off of America's Test Kitchen however I cannot seem to find it again to provide the link.

The meal turned out absolutely delicious!

Hot and Sour Shrimp Stir Fry

medium garlic cloves , 1 minced or pressed through garlic press, 1 thinly sliced
pound extra-large (21-25) shrimp , peeled, deveined, and tails removed
tablespoon minced fresh ginger
tablespoons vegetable oil
1/2 teaspoon table salt
teaspoon soy sauce
tablespoons sugar
tablespoons white vinegar
tablespoons Asian chili-garlic sauce
tablespoons dry sherry or Shaoxing wine
teaspoons toasted sesame oil
tablespoons ketchup
tablespoon cornstarch
large shallot , sliced thin (about 1/3 cup)
1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed
medium red bell pepper , seeded and cut into 3/4-inch dice
8 oz mushrooms, sliced
1 cup broccoli florets

Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

In a small bowl, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1½ to 2 minutes. 

Add in snow peas and broccoli. Cover and cook 1 to 2 minutes, until broccoli turns bright green. 

Transfer vegetables to medium bowl.

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. 

Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1 1/2 minutes.

Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.

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