YIELD Makes 4 servings
|1||pound large shrimp (about 23 shrimp), peeled (last tail segment attached) and deveined|
|1||tablespoon rice wine or dry sherry|
|4||cloves garlic, chopped|
|1/4||teaspoon ground red pepper|
|2||tablespoons vegetable oil|
|1||or 2 fresh green jalapeño peppers,* cut into thin slices|
|Edible flowers, such as violets, and zucchini "leaves" for garnish|
- Combine shrimp, rice wine, garlic, paprika and red pepper in medium bowl; mix well. Cover and refrigerate 1 to 4 hours to marinate.
- Combine water, ketchup, cornstarch, sugar and salt in small bowl; mix well. Set aside.
- Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture and chilies; stir-fry about 3 minutes or until shrimp turn pink and opaque.
- Stir cornstarch mixture; add to wok. Cook and stir about 2 minutes or until sauce coats shrimp and thickens. Transfer shrimp to serving dish or individual serving plates. Garnish, if desired. Serve immediately.
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.