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.