Aromatic Stir-Fried Shrimp
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4
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 reserved2 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 water2 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 count¾ cup cold waterInstructions
- 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.
- 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.
for the simplest shrimp broth
Time
1 hourYield
Serves 4Ingredients
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
Test Kitchen Techniques
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
Test Kitchen Techniques
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
Test Kitchen Techniques
Why This Recipe Works
When developing our shrimp stir-fry, we discovered a few tricks for obtaining perfectly cooked shrimp in a flavorful, lightly thickened sauce: partially butterflying large shrimp (accomplished by deveining) and then cooking them for a mere minute, adding plenty of aromatics right at the end, and adding cornstarch with the liquid.
Instructions
- 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.
- 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.
for the simplest shrimp broth
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