What’s Cooking in Gail’s Kitchen? Elevated Edibles: Xia Chinese Shrimp! Stir-fry is a popular way to cook a meal. Many chefs use a wok while others simply use a shallow skillet. Both work just fine, so follow your heart. By tossing and stirring chunks of food over high heat, meals are ready in minimal time. Who-hoo! It’s important to use a cooking oil that can handle high heat without smoking, so leave the olive oil on the shelf. Canola and vegetable oil are workhorses that not only have a high smoking point, but also have a neutral taste, which is why it was chosen here. Be sure to prepare ingredients in advance, including side dishes. Once the stir-fry is ready, it’s time to eat.
XIA CHINESE SHRIMP
Ingredients:
1/4 cup ketchup
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon agave nectar
2 tablespoons vegetable oil
1 tablespoon ginger, minced
3 scallions, roughly chopped
1 pound jumbo shrimp, shelled and deveined
Green onions, for garnish
Instructions:
Whisk together ketchup, rice wine vinegar, soy sauce, mirin, and agave nectar in a small bowl. Set aside. Warm vegetable oil in a shallow skillet over medium-high heat. Add minced ginger and chopped scallions. Cook until fragrant, stirring constantly for one minute. Add shrimp. Cook about 2 minutes, turning over and over. Shrimp will change to pink in color. Add prepared sauce. Cook for one minute until thick, stirring often. Remove from heat. Divide between dinner plates. Garnish with green onion snips. Serve immediately over cooked rice, if desired.
I love shrimp…that’s a very interesting idea to cook them!
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Variety is the spice of life. 🍃🌶
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So this is how you celebrate on Route 66? 🍤🎂🥂
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With food? Of course. 🤣🍂
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I’m raising my glass to you 🍷 Cheers! 😘
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Cheers! 🥃🍃
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Great way with shrimp. Thanks.
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You know me, Peggy. I’m always looking for another excuse to eat shrimp. 🍃🍤
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Looks beautiful! I love that you used ketchup in this!
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It works, right?! 😜🍃👏
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Definitely! There are lots of little places I slip in some ketchup!
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I’m discovering more all the time. 🍃🍅
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The last time I made my special tartar sauce, I slipped just a bit in for color, and it added a lot to the flavor as well, plus a little pink color!
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I tend to use chili sauce as a starter for my cocktail sauce, so when I ran low I used ketchup. Great minds…😋🌿
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Always!
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Perfect any day dinner!
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You bet! 👏
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Love it, too! As cleaning up the kitchen is not the funniest ever, i prefer stir-fry cooking very much. Shrimps are wonderful for a fast celebration of kitchen knowledge. 😉 Thank you, Gail!
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Yes, that’s definitely an advantage. 👏👏👏
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😉
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We love shrimp here! What a great dish!
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Prepare to be amazed. 🍂🌶
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Ketchup is a surprising ingredient in this Chinese dish – who cares though as I love shrimp!
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I agree. 🍃🍅
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♡ This is Awesome EveryOne, I am Droooling; a Humble Suggestion, when using culinary conversation such as “deveined” maybe it would be helpful to stick a * next to the culinary word and define “deveined” or other culinary word after the recipe, I, for one have no idea how to identify a shrimps veins let alone remove said veins 🤯😵🥴
…♡♡♡…
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Here’s a tip: Buy frozen shrimp, which already is deveined. lol 🍃🍤
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I like shrimp and this plate seems really delicious, 😋.
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It was, especially if you like a kick of pepper. 🍃🌶
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Yes, 👍.
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Another mouth watering delight.. 😉
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Some require more water than others. 🤣🍃🌶🍤
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hahahaha yes!!
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𝕃𝕠𝕠𝕜𝕤 𝕕𝕖𝕝𝕚𝕔𝕚𝕠𝕦𝕤 😋
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It was a different main course. We liked it at our house. 🍃🌶🍤
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[…] Xia Chinese Shrimp […]
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Something a little different. 🍂🌶
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Delicious 😋😋
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For sure. 😋🍂
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Oh so amazing! Xxx
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[…] The second recipe is for an amazing shrimp stir fry from Gail at https://snapshotsincursive.com/2020/10/27/xia-chinese-shrimp/ […]
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We eat shrimp a lot, so I am going to incorporate this dish into out choices.
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Good to hear. I try to keep shrimp on hand at all times. I guess you could say I love it. 🤣🍃🍤
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