| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Pacific Northwest | Seafood | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Large shrimp; peeled and deveined |
| 3 | tb | Peanut oil |
| 1 | ts | Salt |
| 5 | Cloves garlic; sliced thin | |
| 3 | Green onions; chopped | |
| 2 | ts | Sesame oil |
| 1 | tb | Dry sherry |
INSTRUCTIONS
SERVES 6 AS PART OF A LARGER MEAL You can cook this recipe in a frying pan rather than in a wok, of course, but I have included it in the Pacific Northwest section of the book to show how vast the influence of the Chinese on the food of the Puget Sound region has been. They are the ones who have always told us not to cook seafood and vegetables so long, and I believe they are right. While shrimp do not generally live in the cold waters of Puget Sound, we do import a lot of them from Louisiana and Mexico. And I have learned to cook them from the Chinese! Have everything prepared before you start this dish. Clean the shrimp and pat dry on paper towels. Heat a wok or large heavy frying pan over highest heat. Add the oil, salt, and garlic, and toss for just a few seconds. The garlic should change color right away. Add the shrimp and toss constantly until they all change to a bright orange color. Throw in the green onions and the sesame oil, and toss for a few seconds. Add the sherry and cover the pan. Turn off the heat and serve immediately. I serve this with Rice with Cheese and Onions and Peas and Salt Pork (see recipe). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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