Bubba (Benjamin Buford Blue) informs his best friend Forrest Gump of 8 different ways to cook shrimp and 13 dishes that could be made with these techniques. According to Bubba, “You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That – that’s about it.” Although Bubba did know about stir frying shrimp, his life was cut tragically short and he was never provided the opportunity to try gingered shrimp. He would have been a fan.
This is a quick and easy meal that can be put together in about 20 minutes. The key to this meal (and all stir fry) is to prepare your ingredients ahead of time. This will allow you to throw everything into the wok and cook in a few short minutes. As a side note, many people and nearly every restaurant I’ve ever been to leave the tails on for presentation. In my culinary mind, shrimp with their tails on are meant to be dipped in cocktail sauce – otherwise, the tails should be taken off completely. The presentation, however, is entirely up to you.
Ingredients (serves 3-4)
- 1 lb shrimp, peeled and deveined
- 4 inch piece fresh ginger
- 2 c snow peas
- 1/2 small onion
- 1/2 c chicken stock
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp corn starch
1. Peel the ginger. Cut on round edge off with a sharp knife and lay on this edge. This will give you a steady surface to cut on. Proceed to cut the ginger into match sticks.
2. Mince the onion and set aside with the ginger.
3. In a mixing bowl, combine the chicken stock, soy sauce, and corn starch together. If you want to add a spicy kick, add 1 tbsp hot sauce.
4. Heat the oil in a large skillet or wok over high heat (turn it all the way up to 11). When smoking hot, add the ginger and onion to the pan. Cook until soft, about 3 to 4 minutes.
5. Add the snow peas and cook under tender, but still crisp. The ginger should also begin to brown at this point. Add the shrimp and cook until nearly opaque. The shrimp will turn a pale pink which will intensify the longer you cook it. When you can see faint traces of blue, it’s time to move to the next step.
6. Whisk the sauce mixture together one last time to combine corn starch into ingredients and add to pan. Stir to combine into the ingredients and cook until the sauce has thickened. By this point the shrimp should be completely opaque.
7. Serve meal on top a pile of rice.