Chinese Trinidadian Stir-Fried Shrimp with Rum
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
- 2 teaspoons soy sauce
- 3 tablespoons ketchup
- 1/4 teaspoon ground white pepper
- 1 tablespoon minced ginger
- juice of 1/2 lime
- 1 tablespoon finely chopped cilantro
- Carbohydrate 15 g(5%)
- Cholesterol 191 mg(64%)
- Fat 11 g(17%)
- Fiber 2 g(10%)
- Protein 22 g(45%)
- Saturated Fat 1 g(5%)
- Sodium 1210 mg(50%)
- Calories 278
Preparation 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper. 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro. From Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young. Copyright © 2010 by Grace Young; food photography copyright © 2010 by Mark Needham. Reprinted by permission of Simon & Schuster, Inc, NY. Buy the full book from Amazon.
Preparation 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper. 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro. From Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young. Copyright © 2010 by Grace Young; food photography copyright © 2010 by Mark Needham. Reprinted by permission of Simon & Schuster, Inc, NY. Buy the full book from Amazon.
