Press Release

Printer-friendly page

300 BEST STIR-FRY RECIPES by Nancie McDermott Robert Rose April 2007 $24.95/trade paperback 32 color photographs ISBN: 0-7788-0157-8 Back to book information

Make this rustic dish when you crave intense flavors with Mediterranean roots. Paprika gives it magnificent depth of color, and if you have smoked Spanish paprika, you will enjoy its extraordinary taste.

1 tablespoon (15 mL ) soy sauce
1 tablespoon (15 mL ) dry sherry or Shaoxing rice wine
1 teaspoon (5 mL) paprika, preferably smoked Spanish paprika
1/2 teaspoon (2 mL) granulated sugar
1/2 teaspoon (2 mL) salt
2 tablespoons (25 mL) vegetable oil
1 tablespoon (25 mL) chopped garlic
2 tablespoons (25 mL) chopped onion or shallots
1/4 cup (50 mL) chopped celery
12 ounces (375 g) medium shrimp, peeled and deveined
2 tablespoons (25 mL) coarsely chopped kalamata olives or sliced black olives
2 tablespoons (25 mL) chopped green onions
2 tablespoons (25 mL) chopped Italian parsley

In a small bowl, combine soy sauce, sherry, paprika, sugar and salt and stir well. Set aside.

Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well, until fragrant, about 15 seconds. Add celery and toss well. Cook, tossing once, for 30 seconds.

Add shrimp and spread into a single layer. Cook, undisturbed, until most of the shrimp have turned pink around the edges, about 1 minute. Toss well. Cook other side, about 30 seconds more.

Add soy sauce mixture, pouring in around sides of pan. Toss well. Cook, tossing occasionally, until shrimp are pink and cooked through and everything combines to make a thin, dark sauce, about 1 minute more.

Add olives and toss well. Remove from heat and add green onions and parsley. Toss once more. Transfer to a serving plate. Serve hot or warm.