Saturday, January 19, 2019

Mr. Hawthorne Stir Fries Shrimp.

Living where we live, 
we always have shrimp on hand.
Usually, at least 20 pounds frozen at any time.
So a shrimp meal is only a freezer away
and Mr. Hawthorne has this shrimp dish that's just ...
well, it's excellent.

It's a one-dish shrimp stir fry with assorted vegetables
and a hot and sour sauce.
It's terrific just on its own,
but you're welcome to serve it on a bed of rice or noodles.
And those vegetables can be anything you want.
We happen to like multi-colored bell peppers and snow peas.
The toasted peanuts make for a nice touch.

Hot and Sour Sauce
3 TB sugar
3 TB distilled white vinegar
1 TB white wine
1 TB Asian chili garlic sauce
1 TB ketchup
2 tsp sesame oil
2 tsp cornstarch
1 tsp soy sauce
Whisk all ingredients until well-combined.

1 lb. large shrimp, peeled and de-tracted
(Yes, I say de-tracted, not de-veined.
That's the digestive tract that runs down the back, not a vein.)
1 TB vegetable oil
1 TB grated fresh ginger
1 garlic clove, minced
1/2 tsp kosher salt
Combine all ingredients and let sit for 30 minutes.

1 TB vegetable oil
8 oz. snow peas, trimmed, strings removed
1 cup diced bell pepper, red, orange, and yellow for the pretty
1/2 cup sliced celery
handful or so of peanuts, toasted

Heat oil in large skillet over high heat until just smoking.
Add snow peas, peppers, celery, and peanuts,
stirring for about 2 minutes.
Transfer to medium bowl.

1 TB vegetable oil
1 shallot, thinly sliced
1 garlic clove, sliced

Heat oil over medium high heat until just smoking.

Add garlic and shallot,
stirring, about 30 seconds.
Add shrimp mixture and reduce heat to medium low,
stirring, about 1 minute.

Add hot and sour sauce to skillet,
increase heat and cook until sauce is thickened,
about 1 minute.
Return vegetables to skillet, combine, stirring, and serve.

As always when cooking shrimp,
please, please, do not overcook.
You want them just curled and opaque.


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