Garlic Shrimp

Garlic Shrimp

Garlic and shrimp are two of my favorite ingredients and I love pairing them together whenever I feel like having a shrimp dish. Most people in the United States prefer shelled shrimp, but for garlic shrimp, I strongly suggest you to cook the shrimp head-on and with the shell intact. The shrimp head and the shell “soak up” the fragrance and nuance imbued by the chopped garlic and butter used in this garlic shrimp recipe.  The natural sweetness of the shrimp heads and shell also add depth to this dish.

Ingredients:

8 oz. medium-size shrimp (head on, shell on, slit the back of the shrimp and deveined)

2 tablespoons butter or olive oil

3 cloves garlic (finely chopped)

1/8 teaspoon salt or to taste

1/8 teaspoon sugar or to taste

1/2 teaspoon Chinese rice wine

Some chopped scallions

Method:

1.Rinse the shrimp with cold water and pat dry with paper towels.

2.Heat up a wok with olive oil or butter. Lightly saute the chopped garlic until aromatic. Add shrimp into the wok and stir well with the garlic and add rice wine. Cover the wok with its lid and cook for about 1 minute. Add chopped scallions, and salt and sugar to taste. Dish out and serve garlic shrimp immediately.