Need to spice up your repertoire? This will spice it up for sure. However, unless your kids like heat, this is not a family friendly meal. We are trying to eat healthier these days. So I served this over a nice salad. The salad didn't need any dressing. I just used the sauce from the shrimp and it was delicious. Have some water on the side just in case....
Adapted from: Cooks Illustrated
Directions:
1 pound jumbo shrimp (21 to 25 count), peeled, deveined and butterflied
1 tablespoon cooking wine
2 teaspoons soy sauce
2 - 3 scallions , white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved
2 TBSP minced jalapeño chiles
2 tsp minced garlic cloves
2 tsp minced fresh ginger
1/4 cup V8
3 tablespoons Sriracha
2 teaspoons oyster sauce
1/2 teaspoon granulated sugar
1 teaspoon cornstarch
2 tablespoons vegetable oil
Instructions:
1. Toss shrimp with wine and soy sauce in medium bowl; set aside to marinate 10 minutes. Meanwhile combine minced scallion, jalapeño, garlic, and ginger in small bowl; set aside. Stir together in a separate bowl the V8, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2. Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just turned pink, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan.
3. Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix the V8 mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds.
4. Sprinkle with reserved scallion greens, and serve.
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