Spicy Shrimp With Basil
This Dish Is A Delectable, Gingery, Garlicky Stir-fry—also Terrific When Made With Scallops Or Chicken.
Marinade:
3 Tbsp Rice Wine
3½ Tbsp Soy Sauce
1 Tbsp Minced Fresh Ginger
1½ Lbs Medium Shrimp, Peeled & Deveined
½ Lb Snow Peas, Trimmed
Seasoning:
1 Tsp Red Pepper Flakes
2 Tbsp Chopped Garlic
2 Medium Red Onions, Julienned 3 Tbsp Thai Fish Sauce
1 Tbsp Sugar
2½ Tbsp Extra-virgin Olive Oil
1½ Cups Coarsely Shredded Fresh Basil Leaves
To Make Marinade: In A Medium Bowl, Combine Rice Wine, 2 Tbsp Soy Sauce, & Ginger. Rinse Shrimp & Pat Dry. With A Sharp Knife, Score Shrimp Along The Back To Butterfly, Then Rinse & Drain Thoroughly. Add Shrimp To The Bowl & Toss Gently With Marinade To Coat. Refrigerate 20 Minutes.
Meanwhile, In A Saucepan, Bring 1½ Quarts Water To A Boil. Add Snow Peas & Cook Until Crisp-tender, About 1½ Minutes. Drain In A Colander & Refresh Under Cold Water. Drain Again.
To Make Seasoning: In A Medium Bowl, Combine Red Pepper Flakes, Garlic, & Red Onions.
To Make Sauce: In A Medium Bowl, Combine Fish Sauce, Remaining 1½ Tablespoons Soy Sauce, Sugar, & 1½ Tablespoons Water.
Heat A Wok Or A Heavy Skillet Over High Heat. Add 1 Tbsp Olive Oil & Heat Until Near Smoking; Swirl Oil To Coat The Pan. Add Shrimp & Stir-fry Until They Change Colour & Are Just Cooked, About 2½ Minutes. Drain Shrimp; Wipe Out Pan.
Add The Remaining 1½ Tablespoons Olive Oil To Pan & Heat Until Very Hot, About 30 Seconds.
Add Seasoning Mixture & Stir-fry Until Onions Are Tender, About 3 Minutes.
Stir Sauce & Add To Pan; Bring To A Boil.
Stir In Shrimp & Basil.
Transfer To A Serving Platter & Serve With Steamed Rice, If Desired.
Makes 6 Servings.