Stir-Fried Shrimp
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 water in a covered saucepan for about 10 minutes; strain out the shells and reserve 1/4 cup broth for stir-fry recipe.
1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
1 1/2 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)
1/4 inch piece fresh ginger , peeled and minced (about 1 teaspoon)
1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
1/4 cup water
1 teaspoon toasted sesame oil
1 teaspoon oyster sauce
1/8 teaspoon granulated sugar
1/2 teaspoon cornstarch
- 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.