If I’m making a shrimp dish, it means I haven’t gone shopping in two weeks, we’re out of the basics and the fridge is occupied by ketchup, orange juice, and soy sauce. Frozen shrimp are my Spaghettio’s.
They’re serious emergency rations, and go with pretty much anything you’re likely to have remaining in the cupboards, be it rice, pasta, or polenta. Add a green frozen veggie and some basic kitchen survival skills, pick a country on the map for sauce/spice, and tada! Snazzy dinner.
1 lb shrimp, peeled and deveined
3 tbs soy sauce
1 tbs rice wine
2 tsp hot chili oil (you can add more if you like it spicy)
1 tsp oyster sauce
1 tbs oil
1 tsp sesame oil
1/2 tsp grated ginger
4 cloves garlic, minced
2 tbs oil
1-2 cups fresh veggies (green beans, broccoli, carrots, onions, whatever)
1 cup rice
1/4 cup coconut milk
1 3/4 cups water
Start the rice, however your method (I use rice cooker), but be sure to combine the water with coconut milk before adding to the rice.
Whisk together soy sauce, hot chili oil, rice wine, and oyster sauce in a glass bowl. Add shrimp and set aside.
Heat oil in two non-stick frying pans over medium-high heat. One pan’s your shrimp fry pan, the other’s for your veggies. Normally you’d use the same pan, but we’re looking to get a crispy edge on the shrimp, so we’re separating them.
When the pans are hot, add the sesame oil, ginger and garlic to your veggie pan, and fry until the garlic turns fragrant and golden. Add a little shrimp marinade to deglaze the pan and add your veggies.
While the veggies are frying, add half the shrimp to the other pan in a single layer, and fry each side until crispy, about 3 minutes. Move cooked shrimp to a clean bowl and repeat steps for the next batch.
Add the remaining marinade to the veggies and continue to fry the veggies until bright and crisp. Snag a veggie and check for spiciness, adding more chili oil if necessary.
Remove the pan from the heat and toss in shrimp before serving with coconut rice. Tasty good!