My trip to the grocery store yesterday was to find fresh Texas Gulf coast shrimp. They looked so plump and juicy I felt sure I could come up with a recipe. Here is a really quick and easy recipe I adapted from the Food Network. It is sure to be on the table again the next time I see fresh gulf shrimp for sale.Ingredients
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon rice wine or wine
• 2 Tablespoons of chopped fresh ginger
• 3 cloves garlic finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 4 sticks of celery, thinly sliced (about 3 cups)
• 3/4 cup roasted salted cashews or peanuts.
• 3/4 teaspoon kosher salt
• 1 pound peeled and cleaned large shrimp
• 3 green onions, thinly sliced white and green, separated
Directions
Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Combine the ginger, garlic, and red pepper flakes.
Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the onion whites, and stir-fry about 1 minute. Return the celery and cashews/peanuts to the pan with remaining green onions and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Serve with rice. 2 generous portions.
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon rice wine or wine
• 2 Tablespoons of chopped fresh ginger
• 3 cloves garlic finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 4 sticks of celery, thinly sliced (about 3 cups)
• 3/4 cup roasted salted cashews or peanuts.
• 3/4 teaspoon kosher salt
• 1 pound peeled and cleaned large shrimp
• 3 green onions, thinly sliced white and green, separated
Directions
Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Combine the ginger, garlic, and red pepper flakes.
Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the onion whites, and stir-fry about 1 minute. Return the celery and cashews/peanuts to the pan with remaining green onions and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Serve with rice. 2 generous portions.
