Shrimp and Sugar Snaps
A study in textural delights. Tender shrimp are paired with crisp, sweet sugar snap peas in a light, soy-kissed sauce. A smattering of crimini mushrooms, carrots and celery add color and crunch, while hints of sesame add warmth and depth to this deceivingly simple stir-fry.
Shrimp and Sugar Snaps
1 lb large (16-20 count) shrimp, peeled, deveined, rinsed and patted dry
1 tb dry sherry or white wine
salt
white pepper
1 tb cornstarch
1/4 cup vegetable oil, divided
1/2 onion, quartered
1 large carrot, sliced
1 stalk celery, peeled, sliced diagonally
2 large crimini mushrooms, sliced
1/2 lb sugar snap peas, strings removed, rinsed and drained
1 clove garlic, minced
1 cup chicken stock
1 tb light soy sauce
1 pinch brown sugar
1 ts cornstarch mixed with
1 ts water or chicken stock
1 tb sesame oil
1 tsp sesame seeds, toasted
In a large, non-reactive dish, toss shrimp with sherry or wine. Season with salt and white pepper. Sprinkle with cornstarch and toss to coat well. Marinate for 15 minutes.
In a wok or large Dutch oven heat 2 tablespoons oil over high heat. When shimmering, add shrimp, in batches, cooking just until pink and curled. Remove immediately to avoid overcooking.
Heat 1 tablespoon vegetable oil over high heat. Add onion, carrot, celery and mushrooms, stir-frying until slightly fragrant. Add sugar snaps and garlic. Toss to combine, adding additional oil as needed to avoid scorching and to maintain sheen. Add chicken stock, soy sauce and brown sugar. Bring to a boil. Add cornstarch slurry, and return to a boil to thicken, stirring constantly. When peas are just tender, add sesame oil and shrimp, stir, heat through and remove to a platter. Sprinkle with sesame seeds and serve at once.
