Shrimp with Scallions and Garlic in Chile Tamari Sauce

i haven’t made a shrimp recipe for awhile, and i am thinking about this recipe this weekend. (i try to cook 1 meal each weekend.) it looks pretty simple and i LOVE fresh scallions. i am thinking about adding pea pods to make it more nutritious.

Ingredients:
15 large shrimp, shelled, tail on and de-veined
6-8 stalks of scallions
1.5 teaspoon ginger, very finely sliced
1 medium onion, cut into wedges
2-3 hot green pepper, like Thai bird – slit
2.5 tablespoons pure black sesame oil (use any cooking oil if sesame oil is not available)
1.5 tablespoon red pepper flakes
salt
Fried Garlic (recipe follows)

For the sauce:
1 teaspoon sugar
freshly ground pepper
1.5 teaspoons wine vinegar
2.5 tablespoons Tamari sauce
1 tablespoon hot sauce, like Sriracha

For the Fried Garlic:
8 cloves garlic, thinly sliced
1 tablespoon oil
salt

Preparation:

To make the fried garlic:
Heat the oil in a small skillet until it shimmers. Add the garlic and cook until the slices begin to get golden. Remove with a slotted spoon to a plate lined with paper towels.

Moving ahead…
Sprinkle some salt on the shrimp and let it sit for about 15 minutes. At the end of 15 minutes, wash the shrimp and pat them dry.

Divide the white and green parts of the scallion. Chop the white parts and set aside. Slice the green parts diagonally into 3 inch pieces and set aside.

Cut onion into wedges.

Combine all ingredients of the sauce in a non reactive bowl.

Add oil in a wok. Add the red pepper flakes and let the oil heat up with the pepper. When the oil is hot and you can feel the heat of the pepper, add the sliced ginger, hot peppers, white parts of the scallion and the onion wedges. Cook briefly for about 2 minutes at high heat while tossing – till the onion just wilts.

Add the shrimp, toss and cook at high till the shrimp turns pink – for about 2-3 minutes. Add the sauce in the bowl and the salt and cook at medium heat till the sauce coats the shrimp. There should be just enough sauce to coat the shrimps a couple tablespoons more. Switch off the heat and add the scallions and the fried garlic. Stir them in and let it sit for about 10 minutes for the flavors to deepen.

Serve with rice.

recipe and photo by ecurry.com