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Bell Pepper Shrimp Recipe

Monday, November 30, 2009

                               Bell Pepper Shrimp Recipe

Bell Pepper Shrimp Ingredients

2 tablespoons sherry

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon freshly ground black

1⁄4 cup canned or homemade chicken stock

1 tablespoon peanut oil

1 scallion, thinly sliced

1 tablespoon minced ginger

1 garlic clove, minced

2 green bell peppers, cored, seeded, and cut into 1-inch pieces

1 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled

2 teaspoons cornstarch, dissolved in 2 teaspoons water
Toasted sesame oil to taste

Bell Pepper Shrimp Cooking Process

1. Combine the sherry, soy sauce, oyster sauce, sugar, pepper, and chicken stock in a small bowl; set aside.

2. Place a large wok or skillet over high heat. When the pan is very hot, add the oil. Swirl to coat the pan, then quickly add the scallion, ginger, and garlic. Cook, stirring constantly, for 10 seconds. Add the peppers and cook, stirring constantly, for 30 seconds.

3.Add the raw shrimp if using, and cook, stirring and tossing with two wooden spoons or long-han-dled heatproof spatulas, until the shrimp are firm and pink, about 3 minutes. If you’re using precooked cocktail shrimp, omit this step.

4. Add the sherry mixture to the wok. Bring the sauce to a boil, stirring occasionally. If you’re using precooked shrimp, add them now and stir to heat.

5. Add the cornstarch mixture and stir constantly until the sauce is thickened, about 30 seconds. Take the pan off the heat at once, and serve immediately.Bell Pepper Shrimp Recipe


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