Name: Aromatic Stir-Fried Shrimp
Total time: 1 h
Cuisine: Chinese
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); 1/2 inch piece fresh ginger, peeled and minced (about 2 teaspoons); 1/2 cup simplest shrimp broth (see below) or water; 2 teaspoons toasted sesame oil; 2 teaspoons oyster sauce; 1/4 teaspoon granulated sugar; 1 teaspoon cornstarch; 2 tablespoons peanut oil or vegetable oil; shells from jumbo shrimp (one pound), 21 to 25 count; 3/4 cup cold water

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.

for the simplest shrimp broth

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.