Wednesday, April 30, 2008

Sweet & Spicy Shrimp




This is a pretty good approximation of what honey-walnut shrimp taste like after I doctor them up (read: douse with chili sauce). What's particularly awesome about these shrimp, though, is the texture. They're sauteed until crisp and then glazed in their marinade.


You'll need (per person):

1/2 lb shrimp (about 15 pieces), peeled & deveined (remove the tail bit too)
2T fish sauce
2T honey
1-2T chili garlic sauce (or chili sauce, + 1T minced garlic)
1/2c cornstarch
1T grapeseed oil
lime, to serve

Combine fish sauce, honey, and chili garlic sauce in a bowl. Marinate shrimp for about 30 minutes if you have time.

Drain shrimp, reserving marinade, and coat in cornstarch. The cornstarch will do an ooblecky thing with the marinade and turn the shrimp stiff and brown.

Heat oil in a (non stick or cast iron) skillet and fry shrimp on medium heat about 2 minutes per side. Remove.

Pour leftover marinade in the pan that had the shrimp (don't clean it out). Turn up heat if necessary so marinade bubbles and reduces by half.

Return shrimp to pan and toss to coat.

Serve with lime (and a sprinkle of cilantro if you want-- I meant to do this but forgot).

3 comments:

hater-of-all-things-stem-and-tail said...

mmmm looks fantastic. good call on removing the tail bit too....

Anonymous said...

i'm glad you forgot the cilantro. it would have ruined the dish.

how do you like cooking with grapeseed oil? what are its attributes?

What wine with this?

purplecook said...

Grapeseed oil is fantastic for its high smoke point. You can really get a good sear using it in combination with a well-seasoned cast iron skillet.

I was working and didn't have wine, though a sauvignon blanc might have been nice. There will be more wine pairings when I am done with school... two more weeks...

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