Pan-Seared Shrimp with Ginger-Hoisin Glaze

When making my meal plan for the week, I try to plan less involved meals for weeknights. Why? Because if I try to plan some elaborate feast for a Wednesday night, something inevitably will come up. You don't believe me? Two weeks ago, I was in the kitchen preparing dinner and I looked back and noticed a squirrel in my living room. Not in a tree, not outside the window, but in.the After putting on my rain boots and grabbing a canvas bag and a bottle of Windex (it solves everything, right?) to open the front door. Unfortunately, my threatening window cleaner spooked the squirrel and it ran through our fireplace and back into the walls where from where it came. Quite obviously, everything went back into the fridge and Animal Control and the neighborhood pizza place were called immediately. The moral of this story? Plan a meal that can still be made when you find wild animals running through your house something unexpected comes up.

Long story - well, long, this dish fits the bill of a quick (and healthy) weeknight meal. It took fifteen minutes from start to finish. The shrimp was a little on the spicy side for me (but perfect for Justin), so you may want to reduce the amount of red pepper flakes if you want a little less of a kick.

Pan-Seared Shrimp with Ginger-Hoisin Glaze

2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 1/2 tsp. soy sauce
2 tsp. grated fresh ginger
2 tsp. water
3 scallions, sliced thin, divided
1/2 Tbsp. canola oil
3/4 lb. shrimp, peeled and deveined
1/8 tsp. salt
1/8-1/4 tsp. crushed red pepper flakes
1/8 tsp. sugar

Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and 2 scallions in small bowl. Set aside.

Heat oil in 12-inch skillet with a lid over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper flakes, and sugar in medium bowl. Add shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.

Add the hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately with remaining scallion on top for garnish.

Source: adapted from elly says opa!, originally Cook's Illustrated


Jill said...

I am going to try this one and the Mongolian Beef in the next week. Both look WONDERFUL! Great blog!