China · Home-style

Pan-Seared Red Shrimp

Name: Pan-Seared Red Shrimp
Prep time: 16 min
Cook time: 6 min
Total time: 22 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: red shrimp 3 pieces; sea salt 5 g; white wine 20 ml; light soy sauce 1 ml; coriander 3 pieces; lemon 1 pieces; onion 10 g; ginger 10 g; garlic 10 g

A quick seafood dish in which thick red shrimp are seared hard in an aromatic oil, their shells crisping while the meat stays sweet and tender.

22 minutes · 4 servings · Moderate

Argentine red shrimp arrive frozen and are sold already butterflied, which is why this dish moves so fast once the pan is hot. Their sweetness means they need almost nothing besides a hard sear and a splash of white wine. The whole shell goes onto the pan and the fish must not be moved once it lands, or the delicate crust tears and the juices go with it.

Ingredients

red shrimp3 pieces
sea salt5 g
white wine20 ml
light soy sauce1 ml
coriander3 pieces
lemon1 pieces
onion10 g
ginger10 g
garlic10 g

Directions

1
Thaw the red shrimp. It is best to move them from the freezer to the fridge a day ahead and let them defrost slowly, which keeps the flavour and texture. Buying them already butterflied and deveined saves a good deal of time.
2
Rinse the thawed shrimp and pat them dry; make sure they are thoroughly drained, and if you are in a hurry blot them with kitchen paper.
3
Slice the ginger, cut the onion into small dice, and wash the coriander, separating leaves from stalks and chopping the leaves finely. Crush the garlic and chop it small.
4
Heat a frying pan over high heat, add two tablespoons of olive oil, and once it is hot add the ginger slices, onion dice and coriander stalks.
5
After about a minute, lift out the ginger, onion and coriander stalks and discard them.
6
Set the heat to medium-high and lay in the shrimp, making sure each one lies flat and in full contact with the pan. Fry for about two minutes, brushing each shrimp with a little oil as they cook.
7
When the shells are lightly golden underneath, turn the shrimp over, scatter in the chopped garlic and shake the pan gently for even heat.
8
After about a minute, add 20 ml of white wine.
9
Fry for another minute, then turn down to medium-low and season evenly with salt and black pepper.
10
Add a single drop of light soy sauce to each shrimp.
11
Scatter over the coriander leaves and transfer to a plate.
12
Slice the lemon and arrange the slices around the edge of the plate.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.