Aromatic Stir-Fried Shrimp for Two
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 2
Ingredients
½ pound extra-large shrimp (21 to 25 count), peeled and deveined1 ½ teaspoons dry sherry 1 teaspoon soy sauce 2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon¼ cup water 1 teaspoon toasted sesame oil 1 teaspoon oyster sauce ⅛ teaspoon granulated sugar ½ teaspoon cornstarch
Before You Begin
If you have extra time, replace the water in the recipe below with a quick shrimp broth made by simmering the shrimp shells with 1/3 cup of water in a covered saucepan for about 10 minutes; strain out the shells and reserve 1/4 cup of broth for the stir-fry recipe.
Instructions
- Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl; set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
- Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering 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 scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water 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.
Yield
Serves 2Ingredients
½ pound extra-large shrimp (21 to 25 count), peeled and deveined
1 ½ teaspoons dry sherry
1 teaspoon soy sauce
2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)
1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
¼ cup water
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
⅛ teaspoon granulated sugar
½ teaspoon cornstarch
Test Kitchen Techniques
Ingredients
½ pound extra-large shrimp (21 to 25 count), peeled and deveined
1 ½ teaspoons dry sherry
1 teaspoon soy sauce
2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)
1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
¼ cup water
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
⅛ teaspoon granulated sugar
½ teaspoon cornstarch
Test Kitchen Techniques
Ingredients
½ pound extra-large shrimp (21 to 25 count), peeled and deveined
1 ½ teaspoons dry sherry
1 teaspoon soy sauce
2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
¼ inch piece fresh ginger, peeled and minced (about 1 teaspoon)
1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
¼ cup water
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
⅛ teaspoon granulated sugar
½ teaspoon cornstarch
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.
Before You Begin
If you have extra time, replace the water in the recipe below with a quick shrimp broth made by simmering the shrimp shells with 1/3 cup of water in a covered saucepan for about 10 minutes; strain out the shells and reserve 1/4 cup of broth for the stir-fry recipe.
Instructions
- Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl; set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
- Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering 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 scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water 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.
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