Monday, July 28, 2008

Pan-Seared Shrimp with Ginger-Hoisin Glaze

This recipe is great for a quick dinner. I served the shrimp over rice. Simple but tastes great!

Pan-Seared Shrimp with Ginger-Hoisin Glaze
Source: Cook's Illustrated
2 Tbsp. vegetable oil
1 1/2 pounds (21/25) shrimp, peeled & deveined
1/4 tsp. salt
1/4 tsp. red pepper flakes
1/8 tsp. sugar
2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 1/2 tsp. soy sauce
2 Tsp. grated fresh ginger
2 tsp. water
2 scallions, sliced thin

Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water & scallions in a small bowl; set aside.
Heat 1 Tbsp. oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of the 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 the hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

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