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Sunday, January 17, 2010

Sweet Pan Fried Shrimp with Garlic Snap Peas

There's something very, very satisfying about this dish. I think it has something to do with the intense crunch of the snap peas, combined with the juicy texture of the shrimp and intense flavor of garlic. It has so many great levels of experience. And it's fairly easy to make

One thing I realize is that many people overcook shrimp, so let's start there. You take about 10 shrimp. I tend to use frozen shrimp from Costco or Trader Joe's. I've noticed over time that the Costco ones have better texture and stay plump after cooking, but either one would work. If you're a friend of 99 Ranch Market, you can try their Glacier Bay frozen bagged shrimp - a good choice as well.

Anyway, rinse these under cool water until soft and pliable. They can still be cool, but you don't want them to be frozen inside. Dry them well with a paper towel and place in a bowl. Wait 5 minutes and see if any liquid develops. If so, drain, dry and repeat. I believe a key to great pan fried shrimp is it being dry when it hits the high heat.

Once you're ready, season the shrimp with salt, pepper, a dash of sesame oil, a TSP of sugar, a bit of Mirin, and some crushed red peppers. Stir, mix, let stand at least 10 minutes. You will drain this immediately before frying on high heat.

Meanwhile, mince 4-5 garlic cloves. Set aside. Clean the snap peas and take off the ends and long string that links the ends.

Boil some water and blanch the snap peas for 1 minute. Drain and remove.

Heat oil on high. Add garlic and fry for 30 seconds. Add snap peas and salt and pepper generously. Add snap peas and fry up with some nice brown - maybe 2-3 minutes. Remove to bowl.

Keep fire and and add shrimp. Fry up for about 1 minute, then add garlic and snap peas. Fry until shrimp is plump, fried texture, and color is good. Not white. Drizzle some soy sauce over the top, a slight amount, and stir well.

Remove to plate and shizam.


~ Brock

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