Recipe

Celery Shrimp Recipe

	Rottman / All my dishes 8 months, 1 week ago Can't say it better than the author. "Reminiscent of a traditional shrimp boil, this dish sings with the flavor of celery goosed with a hint of heat. It is prepared like a stir-fry, a la minute." Prep:10m Cook:20m Servings:4	Rottman
	shrimp

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Ingredients

1/4 cup vegetable oil

2 tsp ground toasted coriander seeds

1 tsp celery seeds

6 dried red Thai chiles, coarsely chopped

2 thin slices fresh ginger, cut into very fine strips

1 cup sliced onion

1 cup sliced celery

2 tsp minced garlic

1 lb extra-large (16-20 ct) shrimp in the shell

coarse salt

1/2 cup dry vermouth

Directions

Heat a large saute pan over high heat. When the pan is hot, add the oil, coriander, celery seeds, and chiles and fry for a few seconds. Add the ginger and fry for 30 seconds. Add the onion and celery and stir-fry for about 1 1/2 minutes. Add the garlic and stir-fry until fragrant, about 30 seconds.

Add the shrimp, season well with salt, and stir-fry until the shrimp are turning pink, about 2 minutes. Pull the pan off the heat and pour in the vermouth - watch out, this may flame. Then cover the pan and cook, shaking the pan, for 1 minute. Turn off the heat and let the shrimp sit for a minute of two before serving.

Authors note: Reminiscent of a traditional shrimp boil, this dish sings with the flavor of celery goosed with a hint of heat. It is prepared like a stir-fry, a la minute. Serve it with a crusty bread.

from: Fish without a Doubt, by Rick Moonen and Roy Finamore

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