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Preparation Time: 15 minutes
Cook Time: 5 - 8 minutes
Fiery and garlicky, this dish will sate one's need for seafood. A short ingredient list makes for an easy and quick meal. If you can buy your shrimp already peeled and deveined, it will save on a lot of prep time. This dish is very spicy with the full teaspoon of red pepper flakes added, so if you're cooking for people who don't tolerate spicy food very well, start with 1/4 tsp. of red pepper flakes and add more as desired. Serve with cooked rice; brown rice makes an excellent accompaniment.
- 1 - 1 1/2 lb. large shrimp (16 - 20 ct.), peeled, deveined, tails removed
- 2 tbsp. peanut or other neutrally flavored oil
- 1 tbsp. minced garlic
- 1 tbsp. minced peeled fresh ginger
- 1 tsp. red pepper flakes, or to taste
- 1/4 - 1/3 cup chopped fresh basil or cilantro
- 1/4 - 1/2 cup liquid
- Kosher salt
- Freshly ground black pepper
- Minced fresh basil, cilantro, chives or scallions
Rinse the shrimp and pat them dry.
Heat a wok or large skillet over high heat. Pour in the oil. Almost immediately, add the garlic, ginger and red pepper flakes.
Cook, stirring once or twice, until the garlic starts to color, about 15 seconds. Add the shellfish and cook until it is opaque. Season with salt and pepper to taste. Add the basil or cilantro and the liquid of choice. Stir, taste and adjust the seasonings. Garnish with fresh basil, cilantro, chives or scallions.
Serve immediately with hot cooked rice.
NOTE: Fish, shrimp, chicken and vegetable stocks, dry white wine or water can be used as cooking liquids. A combination of any of these can be used. Preferably, use a good quality fish or shrimp stock in this dish. If you can't find canned fish stock, use any of the other liquids listed. Keep in mind that if you want to use shrimp stock, you will have to make your own.