Every time I use my wok I get excited seeing the char on the ingredients. Today, it was the shrimp. They looked as if they were cooked on a grill, yet it was all done on my stove top in my wok. How cool it that!
Today’s recipe is Chinese Trinidadian Stir-Fried Shrimp with Rum. It can be found on page 180 of Grace Young’s Stir-Frying to the Sky’s Edge. To see the other blogger’s posts on this recipe, click here. To get the recipe, see Robin’s blog.
While the recipe suggested leaving on the shrimp’s shells and tails, I decided to remove the shells, but leave the tails. I just think it is easier to eat and makes a more enjoyable meal if you don’t have to take the shells off in between bites. The tails I thought would be good for my kids to use to pick up the shrimp.
I actually used 1 1/2 lbs of shrimp because while the recipe called for 1 lbs, I wanted an additional 1/2 lb to make for the kids. The shrimp were soaked in lime juice, then rinsed in water and dried on a paper towel.
All the ingredients of this recipe were cut and prepared in advance of heating up the wok. I was really excited to see Jersey tomatoes in my market today, so that is what I used here. They were a dark red and really juicy. I was a little confused with the direction to cut them into thin wedges. I was not really sure how that differed from thin slices. Anyway, I did the best I could.
The minced garlic and ginger were cooked first, followed by the shrimp. I used only 1lb of shrimp at this point, because I wanted to cook the other 1/2 lb for the kids with different spices. The shrimp cooked so fast and with a beautiful char. Then the vegetables went in, followed by the ketchup/rum/soy sauce sauce.
The dish turned out great, with great color and a nice tangy flavor. It was not overwhelming, it was just good. But I am looking forward to making something with a bolder flavor in the future. Something that makes your tongue tingle would be wonderful.
I served it with Jasmine rice. I love that that rice cooks so fast and never sticks to my pots. It is actually the only rice I have made successfully.
Oh, and for the kids, I emptied the wok and added their 1/2 lb of shrimp. After cooking it for about 2 minutes, I squeezed on some ketchup, and sauteed the shrimp in this for a few minutes. I was surprised at how good it was with just ketchup. Anyway, the kids ate it with their macaroni and cheese. Yum, yum!
In two weeks, we will be making Stir-Fried Sugar Snap Peas with Shiitake Mushrooms. Check back soon!