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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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From The Best of Food and Wine Ingredients:
12 medium scallions |
2 tablespoons minced fresh ginger |
2 garlic cloves, minced |
2 tablespoons prepared horseradish |
2 tablespoons sherry wine or 2 tablespoons madeira wine |
2 tablespoons dark soy sauce |
1/2 cup tomato sauce |
2 tablespoons dark brown sugar |
3 tablespoons peanut oil |
3 lbs large shrimp, shelled and deveined (about 48) |
1/2 teaspoon crushed red pepper flakes |
1 -2 teaspoon fresh ground black pepper, to taste |
2 tablespoons minced parsley |
2 tablespoons minced fresh cilantro |
Directions:
1. Thinly slice scallions, separating the green and white portions; set the green aside for garnish. In a medium bowl, combined the sliced white portions of scallion with the ginger, garlic, horseradish, sherry, soy sauce, tomato sauce and brown sugar. Mix well and set aside.
2. In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring, until just pink, about 3 minutes.
3. Stir in the sauce mixture, crushed red pepper and black pepper. Cook, stirring frequently, until the shrimp are opaque and the sauce is heated through, 3 to 5 minutes. Transfer to a large serving dish or platter and serve hot or at room temperature, garnished with the parsley, cilantro and the reserved sliced scallion greens.
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