Friday, September 7, 2012

Rosie Stir Fries Shrimp.

Shrimp stir fry tonight.

We've been getting some really nice shrimp lately
at Billy's Seafood.
We've been stocking up on shrimp for the winter,
buying a few pounds every now and then,
hoping for the big ones and the green tails
before a hurricane threatens and blows,
 driving the shrimp out to sea.

I added a bunch of garlic slivers to the shrimp.
Along with some Mirin.

And a drizzle of Tamari.

I heated butter and peanut oil over high heat in a heavy skillet.
Butter is for flavor.
Oil is to raise the smoke point,
so the butter doesn't burn.

Cook less than 1 minute.

Add some wine to the pan.
This helps the shrimp to cook evenly.
Heat through for a few seconds.

Always use a wine to cook with that you would drink.
You're reducing the wine and intensifying the flavor
so use a good wine.

Remove shrimp from pan.

Add in about 1/2 cup of chicken stock,
being sure to scrape up the goodie bits.
That's where all the flavor is.

Let pan juices simmer.

Using a skewer or chopstick for measuring,
reduce the liquid by half.

Whisk in a few tablespoons of butter,
one tablespoon at a time.

Previously, I had stir fried
onion, squash, and peppers from the garden.
I added that mix to the sauce.

Add in the shrimp.

And give it some sweet hot chili lovin'.

Serve over a bed of rice.


southdrivein said...

Let me know if you want to split 50lb of shrimp from Englehard

Rosie Hawthorne said...

Thanks, South, but we've been picking our shrimp from Billy's and almost have enough.