Salty-Pepper Shrimp
CATEGORIES
INGREDIENTS
- 1 lb. large shrimp, in shell
- 3 tablespoons peanut oil
- 1 tablespoon fresh ginger root, finely minced
- 2 to 3 cloves garlic, finely minced
- 2 scallions, shredded
- SAUCE
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/4 teaspoons chili oil
DIRECTIONS
- Wash shrimp, remove legs, devein by cutting top of shell lengthwise with kitchen scissors. DO NOT remove shell!
- Combine Sauce ingredients in small cup.
- COOKING
- Heat wok very hot. Add oil.
- Stir-fry ginger and garlic 5-10 seconds. Do not let the garlic burn! IMMEDIATELY add shrimp and stir-fry to brown shells lightly (about 2-3 minutes).
- Add Sauce mixture and continue to stir-fry 2 minutes until shrimp are just cooked.
- Add scallions, stir-fry for 30 seconds.
- Serve Immediately
RECIPE BACKSTORY
A shrimp-intensive stir fry in a highly seasoned sauce that will have you savoring the shells!
This is a recipe that attempts to reproduce the signature dish of the Phoenix Garden, a much loved NY Chinatown restaurant. Once it was made famous by an article in NY magazine it ceased being a hidden treasure.
This dish is most attractive served on a bed of quick fried rice-flour noodles. With some types of shrimp even the shells can be consumed. "Easy-peel" shrimp, now sold in supermarkets take all the work out of this dish. Just remove the legs and you're ready to go.