Hot & Sour Shrimp

What better way relax after toasting by the pool all day than with a simple stir fry for dinner?

I love to cook simple meals that take 1 skillet, a knife, cutting board, and a spatula. I'm all about not doing dishes.

Simple dishes are made even better when you have the help of a great man to help chop veggies.

This recipe came off of America's Test Kitchen however I cannot seem to find it again to provide the link.

The meal turned out absolutely delicious!

Hot and Sour Shrimp Stir Fry

2 medium garlic cloves , 1 minced or pressed through garlic press, 1 thinly sliced

1 pound extra-large (21-25) shrimp , peeled, deveined, and tails removed

1 tablespoon minced fresh ginger

3 tablespoons vegetable oil

1/2 teaspoon table salt

2 teaspoon soy sauce

5 tablespoons sugar

6 tablespoons white vinegar

2 tablespoons Asian chili-garlic sauce

2 tablespoons dry sherry or Shaoxing wine

3 teaspoons toasted sesame oil

2 tablespoons ketchup

1 tablespoon cornstarch

1 large shallot , sliced thin (about 1/3 cup)

1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed

1 medium red bell pepper , seeded and cut into 3/4-inch dice

8 oz mushrooms, sliced

1 cup broccoli florets

Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

In a small bowl, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1½ to 2 minutes. 

Add in snow peas and broccoli. Cover and cook 1 to 2 minutes, until broccoli turns bright green. 

Transfer vegetables to medium bowl.

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. 

Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1 1/2 minutes.
 

Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.