Shrimp stay in their shells in delicious stir-fry dish


dinner tonight

October 24, 2007|By Bill Daley

Leaving the shells on shrimp protects the delicate flesh underneath from the searing heat of a skillet, an oven or a grill. Once cooked, the shrimp is more moist, more tender. Tastier, too, as the shell infuses the shrimp with extra flavor. Only problem: eating the shrimp.

Some people just eat the shrimp shell and all (I often do). Others fuss around, prying the shell off the cooked tail with fork or fingers.

Serve the shrimp with Asian noodles.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Chile-Soy Shrimp Stir-Fry

Serves 4 -- Total time: 10 minutes

1 tablespoon oil

3 cloves garlic, minced

1 pound fresh or frozen large shrimp, shell on

1 tablespoon each: mushroom-soy sauce, Asian chile paste

1 teaspoon toasted sesame oil

Heat oil in wok or large skillet on medium-high heat. Add garlic; cook, stirring, until golden, about 1 minute. Add shrimp; stir-fry 30 seconds.

Add mushroom-soy sauce, Asian chile paste and toasted sesame oil to the skillet, tossing with shrimp to coat well. Stir-fry until the shrimp are just cooked through and the sauce ingredients have thickened slightly to glaze the shells, about 3 to 4 minutes.

Per serving: 135 calories, 6 grams fat, 1 gram saturated fat, 168 milligrams cholesterol, 2 grams carbohydrate, 19 grams protein, 555 milligrams sodium, 0 grams fiber


Spring rolls, chile-soy shrimp stir-fry, Asian noodles, Chinese broccoli

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