Hot Hunan Shrimp

Easy to make and very spicy - two of my favorite things when choosing a recipe. And the fact that I bought shrimp already de-veined made it less than 20 minutes to make.

From Food and Wine Magazine

By Fuchsia Dunlop

Serves 4

1 pound large shrimp

1 tablespoon Shaoxing wine or dry sherry

1/2 teaspoon salt

3 tablespoons peanut oil

2 teaspoons minced ginger

2 teaspoons chile-garlic sauce

2 teaspoons minced pickled chilies

1/3 cup water

1/2 teaspoon dark soy sauce

2 scallions, green parts thinly sliced

1 tablespoon finely chopped red bell pepper

1/4 teaspoon Asian sesame oil

1. Using scissors, cut down The curved side of the shrimp shells and remove the veins, leaving the shells intact. Transfer the shrimp to a medium bowl and toss them with the Shaoxing wine and the salt.

2. Heat a large wok until very hot. Add the peanut oil; heat until small puffs of smoke rise. Pat the shrimp dry, add to the wok and stir-fry until curled and nearly cook, about 2 minutes. Add the ginger, garlic, chile-garlic sauce and pickled chilies and stir-fry until fragrant, about 1 minute. Add the water, soy sauce, scallion greens and bell pepper and stir-fry until the liquid is slightly reduced and the shrimp are cooked through, about 2 minutes. Drizzle the sesame oil on the shrimp, toss and serve.

Served over whole-wheat cous cous