HOT BRAISED SHRIMP

Hot Braised Shrimp image

Provided by Tamara Edson

Categories Seafood

Time 1h20m

Number Of Ingredients 12

2 lb shrimp, peeled and deveined
2 Tbsp peanut oil
6 clove garlic
2 Tbsp white vinegar
2 Tbsp red chile paste (found in asian or middle eastern markets)
1/4 c red wine
2 Tbsp soy sauce, low sodium
1 1/2 tsp fresh ginger, finely grated
1/4 c ketchup
TOPPINGS
green onions
cilantro, fresh

Steps:

1. PREP WORK: 1) If using frozen shrimp, defrost under cold running water for approx. 3 minutes 2) Peel and devein shrimp and remove tails 3) Peel garlic and mince finely or smash into past w/ mortar and pestle 4) Peel and finely grate fresh ginger 5) finely dice green onions and cilantro (for toppings)
2. Put shrimp in cold wok and cover with water. Turn heat to medium and bring to near boil. DO NOT BOIL or the shrimp will become rubbery. (this should only take a few minutes). Remove from heat and drain in strainer, rinse with ice cold water to stop the cooking process. Set aside.
3. Heat up peanut oil in wok, making sure to lubricate the sides of the wok. Add the minced garlic and saute for about 30 seconds, add white vinegar and stir. Add remaining ingredients in the order listed, continuing to stir between additions. Mix and heat in wok about a minute. Once sauce becomes bubbly and the shrimp and cook over medium high heat, stirring slowly until the shrimp turn orange. DO NOT OVERCOOK. Remove from heat immediately when they are done and serve over steamed rice. Top with diced green onion and cilantro to taste.