I’m so excited about sharing this dish with you. My excitement only lowers a bit when I realize I’m out of leftovers…sigh. I’m such a big fan of stir fry. I love the flavors and that it’s kind of a build-your-own-meal kind of concept. And then my love of rice really just seals the deal. So when I saw this Hot and Sour Stir-Fried Shrimp with Sugar Snap Peas and Red Peppers, I added it to my “to make” list.
I was waiting for the perfect time for this recipe, and when I saw that sugar snap peas were in my next organic fruit and veggie box, well there was not a doubt in my mind that this stir fry was happening this week. The recipe comes from America’s Test Kitchen, and if you’ve learned anything from past dishes of theirs’ that I’ve cooked, it should be that they know what they are doing. This group will test and test until they find the best possible version of a dish, and this Hot and Sour Shrimp is a perfect example.
Let’s walk through this meal, shall we? First off, we have the shrimp. About a pound of extra large shrimp. I used jumbo shrimp, because that’s what I could find, and I had slightly less than a pound, and it still worked great. Now since I’m land-locked, I go for frozen, raw shrimp. So the first step for me was thawing it out. Then you marinate the thawed shrimp with a little oil, fresh ginger, garlic, and salt. While the shrimp marinates, cook up some rice to serve the dish with. Whip together the sauce you’ll need, which includes some soy sauce, sugar, vinegar, Sriracha, sherry, toasted sesame oil, ketchup, and cornstarch.
Then it’s time to prep the veggies. The sugar snap peas need the stems and strings removed, and the red pepper, shallot, and a clove of garlic will get cut up. Once the shrimp is done marinating, it’s time to throw together the meal, and this part happens in a matter of minutes. The key is a really hot non-stick skillet. I used a 10-inch skillet, and it worked great. You’ll start by searing the peas and peppers for about 2 minutes until they get a bit brown and blistered. Then remove them from the pan and cook the shallots and garlic really quickly and then add the shrimp and lower the heat and cook for a few minutes on each side. Then add the sauce and crank the heat back up for 2 more minutes. Toss in the vegetables in serve.
I gotta say I think I worked up a bit of a sweat making this dish. It all comes together so quickly in the end that you’re moving pretty fast, but holy cannoli the end result is this amazingly flavorful meal. You get tons of flavor with the shrimp thanks to the ginger, and the sauce is a perfect balance of sweet and spicy. I cannot wait to make this dish again. It was not only beautiful but freaking fantastic.
Trust me on this…you’ll want to click here immediately for the recipe and step by step instructions. You’ll also want to go get yourself a subscription to America’s Test Kitchen’s website. It’s well worth it, I promise! Happy stir-frying!!
A look back:
One year ago: Learning to Love Salad – Part 11: Shaved Brussels Sprouts Salad
Two years ago: Cupcakes & Beer
Three years ago: Challenge: Souffle
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