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Sesame-Ginger Shrimp

From

February/March 2006

Sesame-Ginger Shrimp

Stir-fries are the perfect vehicle for quick-cooking, sweet-tasting shrimp. But a proper stir-fry is easier said than done. We have found that it’s all too easy to overcook the shrimp or bury its flavor under competing ingredients. For our Sesame-Ginger Shrimp, we first made sure everything was prepared before we started cooking. Stir-frying progresses too quickly for us to prep ingredients as we go. Temperature matters. If the pan is not hot enough, the ingredients will stew, not stir-fry. We used fairly large shrimp—21 to 25 per pound—so the shrimp wouldn’t overcook. Red bell pepper and scallions provide flavor and textural contrast to the sweet-flavored crustacean.

Serves 4

Toast the sesame seeds in a small skillet over medium heat until fragrant, about 3 minutes. Serve this dish with rice.

Ingredients

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