Shrimp Stir Fry With Vermouth Recipes

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

TERIYAKI SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Slice the stem ends of the bok choy off to separate the leaves. Wash and drain the leaves; discard the ends. Cut the leafy green part of the leaves from the white part, keeping both parts separated.
• Heat a large skillet or wok over high heat; add oil. Cook and stir ginger in the hot oil for 1 minute. Add shrimp and continue cooking until they are bright pink and opaque, reducing heat as necessary to prevent burning, 2 to 3 minutes.
• Stir white pieces of bok choy, broccoli, zucchini, soy sauce, vermouth, brown sugar, and rice vinegar into the skillet. Cover and continue cooking until bok choy begins to soften, 4 to 5 minutes.
• Stir to coat the vegetables with the liquid. Sprinkle with cornstarch and stir until it mixes in and disappears. Top with the green pieces of bok choy, cover, and continue cooking until leaves start to wilt and the sauce thickens, 1 to 2 minutes. Stir to coat everything with sauce. Serve hot.

SHRIMP STIR-FRY WITH VERMOUTH

Steps:

• In a small bowl, whisk together soy sauce, vermouth, brown sugar, and chili sauce.
• Heat a large nonstick or cast-iron skillet over high; swirl in oil. Add mushrooms and a pinch of salt; cook, stirring occasionally, until brown, about 5 minutes. Add shrimp, scallion, and ginger; cook until shrimp is opaque and golden brown in spots, 2 to 3 minutes.
• Add soy mixture and celery; toss to coat. Serve, with rice, scallion greens, and lime wedges.

SHRIMP SAUTEED WITH GARLIC AND VERMOUTH

Steps:

• Simmer olive oil in large skillet.
• Add shrimp amd cook until just golden brown; remove from pan and set aside.
• Reduce heat and add butter, garlic, salt and pepper.
• When well blended, increase heat and add lemon juice and vermouth and cook for 1 minute stirring constantly.
• Pour over shrimp to coat and enjoy.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.