Stir-Fried Shrimp: 4 Countries, 4 Ways
Friday, February 20, 2009 by big big
All over the world, everyone loves shrimp. They cook so quickly they're perfect for dinner in a hurry, and they're mild enough they lend themselves easily to many culinary interpretations -- all depending on which ingredients you add. Woks are great for cooking all types of stir-fried shrimp (not just Asian), because they enable the shrimp to cook quickly and uniformly at high heat. The Peruvian recipe below can also be found inThe Magical Melting Pot cookbook.
Chinese Shrimp with Garlic & Ginger
(makes 4 servings)
1 1/2 pounds shrimp, peeled and deveined
1/4 cup peanut or vegetable oil
1-inch piece of ginger, peeled and minced
3 cloves of garlic, minced
4 green onions (scallions), cut in 1-inch lengths
Salt and pepper to taste
1. Heat the oil in a wok over high heat.
2. Add the minced ginger, garlic, and scallions and stir-fry for about 1 minute.
3. Add the shrimp and cook until shrimp turn pink.
4. Season with salt and pepper.
5. Serve with white rice.
Peruvian Saltado de Camarones
(makes 4-6 servings)
1/4 cup vegetable oil
1 1/2 pound shrimp, peeled and deveined
2 cups cooked potatoes, cut in bite-size pieces (leftover baked or boiled potatoes work well, though Peruvians often use French fries)
1 large onion, cut in half and sliced
1 large tomato, coarsely chopped
3 cloves garlic, minced
3 tablespoons red wine vinegar
2 tablespoons soy sauce
Salt and pepper to taste
1/4 cup chopped cilantro
1. Heat the oil in a wok over medium-high heat. Stir-fry the onions, garlic, and tomatoes until they become soft (about 3 minutes).
2. Raise the heat and add the shrimp. Stir-fry about 2 minutes.
3. Add the vinegar, soy sauce, and potatoes and cook another 3 minutes.
4. Season with salt and pepper.
5. Sprinkle with chopped cilantro, and serve.
Greek Shrimp
(makes 4 servings)
1/4 cup olive oil
1 1/2 pound shrimp, peeled and deveined
1/4 cup chopped onion
1/2 cup chopped tomato
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Juice of 1 lemon
3 tablespoons chopped parsley
Salt and pepper to taste
1/2 cup crumbled feta cheese
1. Heat the olive oil in a large wok. Add the chopped onion and tomato and stir-fry for about 3 minutes. Add the oregano and cook 1 minute more.
2. Add the shrimp and stir-fry about 3 minutes, or until the shrimp turn pink.
3. Add the lemon juice and parsley and stir-fry one minute more.
4. Add the crumbled feta and toss just so it heats through.
5. Serve with white rice or orzo.
Spanish Shrimp with Garlic
(makes 4 servings)
1/4 cup olive oil
1 1/2 pound shrimp, peeled and deveined
8 cloves garlic, sliced
1 teaspoon Spanish paprika
1/2 teaspoon red pepper flakes (optional)
3 tablespoons lemon juice
3 tablespoons Sherry or Cognac (optional)
Salt a nd pepper to taste
1/4 cup chopped parsley
1. Heat the oil in a wok over high heat.
2. Add the garlic and red pepper flakes and stir-fry about 2 minutes. (Don't let the garlic brown.)
3. Add the shrimp and paprika and stir-fry about 2 more minutes.
4. Add the lemon juice and Sherry or Cognac and stir-fry another 2 minutes, or until the shrimp turn pink.
5. If you added Sherry or Cognac, remove the shrimp to a serving dish once they're cooked and keep the sauce on the heat until it's reduced slightly. Then spoon the sauce over the shrimp and sprinkle with the chopped parsley.
6. Serve with white rice.
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