Celery Shrimp
From rottman 16 years ago
- 20 minutes to make
- Serves 4
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."
Ingredients
- 1/4 cup vegetable oil shopping list
- 2 tsp ground toasted coriander seeds shopping list
- 1 tsp celery seeds shopping list
- 6 dried red Thai chiles, coarsely chopped shopping list
- 2 thin slices fresh ginger, cut into very fine strips shopping list
- 1 cup sliced onion shopping list
- 1 cup sliced celery shopping list
- 2 tsp minced garlic shopping list
- 1 lb extra-large (16-20 ct) shrimp in the shell shopping list
- coarse salt shopping list
- 1/2 cup dry vermouth shopping list
How to make it
- 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
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- quaziefly ALL POINTS
- crivers Essex, GB
- rottman Nottingham, MD
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