Serves 2
20 min
Shrimp Stir-Fry with Vermouth
Recipe GLPR0daab9a0062e43
A quick and elegant stir-fry featuring tender large shrimp with shiitake mushrooms and crisp celery, enhanced by a savory-sweet sauce made with dry vermouth, soy sauce, and a hint of heat from chili sauce. Ready in 20 minutes and perfect served over rice with lime wedges.
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Ingredients
2 tablespoons soy sauce
1/4 cup dry vermouth
1 teaspoon packed light-brown sugar
1 teaspoon chili sauce, such as sambal oelek
2 tablespoons safflower oil
4 ounces shiitake mushroom caps, quartered
Coarse salt to taste
8 ounces large shrimp, peeled
1 tablespoon minced scallion, plus scallion greens for serving
1 tablespoon minced fresh ginger from a 1-inch piece
1 cup thinly sliced celery from 2 stalks
Cooked rice for serving
Lime wedges for serving
Directions
In a small bowl, combine the soy sauce, dry vermouth, brown sugar, and chili sauce. Stir until the sugar dissolves. Set the sauce mixture aside.
Heat the safflower oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
Add the shiitake mushroom pieces and cook, stirring occasionally, for 3 to 4 minutes until they begin to soften and develop light golden edges. Season lightly with coarse salt.
Add the minced ginger and minced scallion to the skillet and stir constantly for about 30 seconds until fragrant.
Add the sliced celery to the skillet and cook, stirring frequently, for 2 to 3 minutes until slightly softened but still crisp.
Push the vegetables to the side and add the peeled shrimp to the empty space. Cook for 1 to 2 minutes without stirring, then stir everything together and continue cooking for another 1 to 2 minutes until the shrimp are opaque and have reached an internal temperature of 145F.
Pour the reserved sauce mixture over the shrimp and vegetables. Stir well to coat everything evenly and cook for about 30 seconds until the sauce slightly thickens and coats the ingredients.
Transfer to serving bowls, top with additional scallion greens, and serve immediately with cooked rice and lime wedges on the side.
