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Playing Rachael's Chinese-Style Shrimp Scampi
Ingredients
  • 3 tablespoons safflower or other high temperature cooking oil
  • 20-24 large shrimp, deveined and tails on
  • Salt and pepper
  • 1 inch fresh ginger, grated
  • 5-6 large cloves of garlic, chopped
  • ½ cup Chinese sherry or dry sherry
  • ½ cup shrimp stock (recipe below) or seafood stock
  • 3 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • Juice of 1 lime
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons cilantro, chopped
  • 4 tablespoons chives, finely chopped
  • 3 tablespoons toasted sesame seeds
Preparation

Heat 2 tablespoons oil in large pan over medium-high to high heat. Add shrimp and sear 2 minutes, then turn, season with salt and pepper, and cook a minute more, and remove from pan. Add another turn of oil and the ginger and garlic, stir a minute, then add sherry, reduce by half, add stock and let it bubble. Reduce for a minute, then add soy sauce and Sriracha and swirl, then add shrimp back to pan and turn to coat. Cook shrimp through 2 minutes more and douse with juice of 1 lime, drizzle with sesame oil and toss. Transfer to platter and top with cilantro, chives and sesame seeds to serve.


Make your own shrimp stock using Rachael’s recipe below:
Heads and peels of 20-24 jumbo shrimp/prawns (8-10 per pound)
About 2 tablespoons extra-virgin olive oil (EVOO)
1 leek, quartered and cleaned
1 small onion, halved
1 lemon, sliced
1 bulb garlic, halved across
8 peppercorns
1 large bay leaf
1 bundle parsley and thyme
1 cup dry vermouth
1 quart chicken stock

Toast the shrimp shells and heads in a wide pan over medium-high heat in olive oil, about 2 turns of the pan. Add leek, onion, lemon, garlic, peppercorns, bay and herbs; sweat a few minutes, add vermouth and reduce by half, then add stock and bring to boil. Reduce heat a bit and cook 45 minutes. Strain stock with fine strainer, return to boil and reduce to about 1½-2 cups of concentrated stock. Freeze leftover stock in ½ cup portions in freezer bags.

Yields 1½ - 2 cups.