_shrimp To Buy Store Devein Or Shell Recipes

STIR-FRIED SHRIMP IN SHELLS I

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell).2. Mince scallion stalk and ginger root then combine with soy sauce, sherry and salt. 3. Heat oil. Add shrimp and stir-fry until pinkish (1 to 2 minutes). Add sugar stir-fry 1/2 minute more. 4. Add scallion-soy mixture and stir-fry another 2 minutes. Serve hot or cold. NOTE: These shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks. VARIATIONS: * For the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following: __A: 2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt. Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced stir-fry a few times. Add the substitute mixture as in step 4. __B: 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar. Add as in step 4 and heat quickly, stirring. Then cook, covered, over medium heat until shrimp are done (2 to 3 minutes). __C: 2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk. In step 3, add to the hot oil 1 garlic clove and 1 slice fresh ginger root, both crushed. (Stir-fry a few times before adding shrimp.) For the sugar in step 3, substitute 1 tablespoon sherry. Pick up step 4. __D: 1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections. In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp. Pick up step 4. __E: 2 tablespoons hoisin sauce, I tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar. At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced. Stir-fry a few times then pick up step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_SHRIMP: TO BUTTERFLY

Steps:

• Use large or jumbo shrimp. Shell and devein, leaving the tail shell intact. With a sharp knife, score each shrimp along its inner curve (do not cut all the way through), scoring each about three-quarters down its length, Tap shrimp lightly with the side of a knife to separate the halves then spread them open to form wings.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_SHRIMP: TO REMOVE TAIL SHELL SEGMENT

Steps:

• Hold shrimp in one hand Pinch its tail between thumb and forefinger of the other hand. Press hard, then gently pull tail shell. It should slip right off, leaving the meat of the tail intact.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SHRIMP IN SHELLS WITHOUT BATTER

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact, then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). Dry well with paper toweling. 2. Heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink and drain on paper toweling. Transfer shrimp to a shallow bowl. 3. Mince ginger root and scallion then combine with soy sauce, sherry and sugar. Pour mixture over shrimp, tossing well to coat. 4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated for a longer period, the shrimp will discolor and darken.) NOTE: If the heat of the oil is not reduced right after the shrimp are added, they will burn on the outside and be raw inside.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_SHRIMP: TO BUY, STORE, DEVEIN OR SHELL

Steps:

• TO BUY: Choose those shrimp which are a translucent gray, tinged with blue (an opaque whitish color, tinged with pink, indicates that the shrimp aren't as fresh). Size in itself is no indication of superiority: while large or jumbo shrimp are generally required for "butterflying," the small and medium varieties are appropriate for most dishes and often have a finer texture and flavor.TO STORE: Place fresh unshelled shrimp, covered, in the meat section of the refrigerator. They will keep several days. TO SHELL AND DEVEIN: With shears or a sharp knife, cut shrimp along the back, cutting to-but not through-the last tail segment. Hold cut portion under cold running water to wash gritty vein away. (Or lift up vein with a toothpick and discard.) Strip off shell and legs, leaving the tail intact. TO DEVEIN SHRIMP IN ITS SHELL: Rinse shrimp first in lightly salted water then strip off and discard legs. Using a toothpick or tweezers, draw out the vein (the dark, gritty strip along the back) in one piece if possible. If this is too difficult, slit the shell along the back with a sharp knife or shears, and, using the knife point or a toothpick, remove the vein without loosening the shell. Rinse and dry shrimp.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.