Thursday, October 27, 2011
Unlike a steak or roast, shrimp thaws quickly, so you don't have to plan very far ahead. Pull them out of the freezer, put them in a bowl with some cold water, and let them rest in the refrigerator while you prep everything else, and they'll be ready to cook when you're done. And if you're really in a hurry, you can thaw them under cold running water.
Lately I've been paying a lot more attention the the country of origin for seafood. I'm not saying I won't buy anything that isn't from the US, but there are some countries that I prefer not to buy seafood from.
In this recipe the radicchio is all about the color. The pop of purple is nice. If you don't have any on hand, don't worry about it.
Stir-Fried Shrimp and Vegetables
1/2 teaspoon salt
Pinch of red pepper flakes
1 tablespoon peanut or vegetable oil
1 medium onion, halved and sliced thin
1 green pepper, cored, seeded, and thinly sliced
2 tablespoons sherry or rice wine
1 small zucchini, cut in matchsticks or julienned
1 small yellow squash, cut in matchsticks or julienned
1/4 cup thinly sliced radicchio
Sprinkle the shrimp with the salt and red pepper flakes and set aside while you heat the oil in a wok or frying pan.
When the oil is hot, but not smoking, add the onion and pepper and stir fry until they just begin to soften, then add the shrimp and the sherry or rice wine. Stir fry a few moments, then add the zucchini and yellow squash.
When the shrimp is just barely done, add the radicchio, give it a quick stir, and transfer to a serving bowl.
I served mind with rice that was cooked with a pinch of saffron - plain white rice is fine.