Serves: 2 - 3
INGREDIENTS
- 24 (16-20 ct) shrimp, shells on
- 1 tablespoon light vegetable oil (such as sunflower oil)
- 3 cloves chopped garlic
- 4 tablespoon julienned fresh ginger
- 1 cup sliced mushrooms
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ cup soy sauce
- ¼ cup brandy
DIRECTIONS
- Heat the vegetable oil in a wok over high heat.
- Add the shrimp and quickly stir fry. When it’s done, remove the shrimp from oil and set it aside.
- Add the chopped garlic and julienned fresh ginger to the hot oil.
- Also add the granulated sugar and the salt to the wok.
- Add the shrimp back to mixture and continue to stir fry.
- Season with a dash of soy sauce.
- Add the sliced mushrooms and sauté until they are caramelized.
- Add the brandy and flambé. Be very careful as the pan must be very hot in order for it to ignite, and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests.
- Once the alcohol has cooked off, the dish is ready to serve.
Chef’s Note: You can serve this dish over rice or noodles, or all on its own.
