Ingredients
3 tablespoons safflower or other high temperature cooking oil
20-24 large shrimp, deveined and tails on
Salt and pepper
1 inch fresh ginger, grated
5-6 large cloves of garlic, chopped
½ cup Chinese sherry or dry sherry
½ cup
(recipe below) or seafood stock
3 tablespoons soy sauce
2 tablespoons Sriracha
Juice of 1 lime
1 tablespoon toasted sesame oil
3 tablespoons cilantro, chopped
4 tablespoons chives, finely chopped
3 tablespoons toasted sesame seeds
Preparation
Heat 2 tablespoons oil in large pan over medium-high to high heat. Add shrimp and sear 2 minutes, then turn, season with salt and pepper, and cook a minute more, and remove from pan. Add another turn of oil and the ginger and garlic, stir a minute, then add sherry, reduce by half, add stock and let it bubble. Reduce for a minute, then add soy sauce and Sriracha and swirl, then add shrimp back to pan and turn to coat. Cook shrimp through 2 minutes more and douse with juice of 1 lime, drizzle with sesame oil and toss. Transfer to platter and top with cilantro, chives and sesame seeds to serve.
