_shrimp To Buy Store Devein Or Shell Recipes

STIR-FRIED MARINATED SHRIMP IN SHELLS

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact, then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). 2. Mince scallion and extract ginger juice then combine with soy sauce, sherry, salt, sugar and sesame oil. Add to shrimp and toss. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. 3. Heat oil. Add shrimp and stir-fry until pink, with tails that are bright red (about 3 minutes). Serve hot or cold. NOTE: These shrimp, called Golden Hooks, may also be baked in their own marinade. Preheat the oven to 325 degrees and bake about 15 minutes. VARIATION: * For the mixture in step 2, substitute 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 teaspoon Worcestershire Sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SHRIMP IN SHELLS I

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell).2. Mince scallion stalk and ginger root then combine with soy sauce, sherry and salt. 3. Heat oil. Add shrimp and stir-fry until pinkish (1 to 2 minutes). Add sugar stir-fry 1/2 minute more. 4. Add scallion-soy mixture and stir-fry another 2 minutes. Serve hot or cold. NOTE: These shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks. VARIATIONS: * For the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following: __A: 2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt. Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced stir-fry a few times. Add the substitute mixture as in step 4. __B: 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar. Add as in step 4 and heat quickly, stirring. Then cook, covered, over medium heat until shrimp are done (2 to 3 minutes). __C: 2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk. In step 3, add to the hot oil 1 garlic clove and 1 slice fresh ginger root, both crushed. (Stir-fry a few times before adding shrimp.) For the sugar in step 3, substitute 1 tablespoon sherry. Pick up step 4. __D: 1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections. In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp. Pick up step 4. __E: 2 tablespoons hoisin sauce, I tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar. At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced. Stir-fry a few times then pick up step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SHRIMP IN SHELLS II

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). (If large, cut each shrimp, shell and all, in 1/2 or 3 pieces.) Cut scallion in 1/2-inch sections. Crush garlic mince ginger root. 2. In one cup, combine catsup, sherry and water. In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste. 3. Heat oil. Add salt, then garlic stir-fry to brown lightly. Add shrimp and stirfry until pink (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add ginger root and scallion stir-fry a few times. Stir in catsup-sherry mixture and heat quickly. 5· Return shrimp and stir in only to reheat. Then stir in cornstarch paste to thicken and serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_SHRIMP: TO BUY, STORE, DEVEIN OR SHELL

Steps:

• TO BUY: Choose those shrimp which are a translucent gray, tinged with blue (an opaque whitish color, tinged with pink, indicates that the shrimp aren't as fresh). Size in itself is no indication of superiority: while large or jumbo shrimp are generally required for "butterflying," the small and medium varieties are appropriate for most dishes and often have a finer texture and flavor.TO STORE: Place fresh unshelled shrimp, covered, in the meat section of the refrigerator. They will keep several days. TO SHELL AND DEVEIN: With shears or a sharp knife, cut shrimp along the back, cutting to-but not through-the last tail segment. Hold cut portion under cold running water to wash gritty vein away. (Or lift up vein with a toothpick and discard.) Strip off shell and legs, leaving the tail intact. TO DEVEIN SHRIMP IN ITS SHELL: Rinse shrimp first in lightly salted water then strip off and discard legs. Using a toothpick or tweezers, draw out the vein (the dark, gritty strip along the back) in one piece if possible. If this is too difficult, slit the shell along the back with a sharp knife or shears, and, using the knife point or a toothpick, remove the vein without loosening the shell. Rinse and dry shrimp.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.