Them bastards is small
3 updates in 3 days! I must either be feeling really good or just to lazy to work.
In buying food for Jennifer's Shrimp Thermador, apparently I purchased the wrong kind of shrimp. Jenn wanted the Ultra-Jumbo shrimp and I bought just regular old normal sized shrimp. Having seen a few episodes of Hell's Kitchen, I was expecting a spatula upside my head and a few choice words but Jenn somehow forgave me and went to the store to get the proper sized shrimp.
That left us with a pound of shrimp and with what I paid for them we were definitely going to be eating them. So I turned to the (almost) always trustworthy Americas Test Kitchen and found this recipe:
Pan-Seared Shrimp with Ginger-Hoisin Glaze
Serves 4 (More like 2 to me)
Ginger-Hoison Glaze
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 1/2 teaspoons soy sauce
2 teaspoons grated fresh ginger
2 teaspoons water
2 scallions , sliced thin
Shrimp
2 tablespoons vegetable oil
1 1/2 pounds shrimp (21/25 count), peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon red pepper flakes
1/8 teaspoon granulated sugar
- Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and scallions in small bowl. Set aside.
- Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper flakes, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.
Both of us really enjoyed it even though the portions were pretty small. Next time I make this I plan on doubling the recipe and serving it over rice, which would have been perfect together.
Tonight is knockwurst which means that I don't want to prepare something with more than 3 ingredients.