- The Washington Times - Tuesday, January 4, 2005

This bright-tasting stir-fry takes next to no time to prepare and cook, but its distinctive flavor combination makes a lasting impression. The sweet tang of fresh oranges provides a refreshing contrast to the heat of the chilies, both complementing the ever-popular shrimp.

The recipe is among about 200 in “Le Cordon Bleu Quick and Easy” (Thunder Bay Press), compiled by Jeni Wright and a team of master chefs from the Cordon Bleu cooking institute. The recipes have the style of classic French-inspired cuisine, adapted and lightened for the home cook. Adjust the seasoning to make the dish as hot and spicy as you like, the editors say, and they suggest serving it with noodles or rice for a complete meal.

Shrimp stir-fry

The preparation time is 5 minutes; the marinating time is 10 to 15 minutes, and the cooking time is 8 minutes.

2-inch piece of fresh ginger root

2 garlic cloves

1 tablespoon sesame oil

1/4 to ½ teaspoon crushed dried chilies, or to taste

Salt and freshly ground black pepper

1 pound shelled raw jumbo shrimp, thawed if frozen

1 large red bell pepper

6 scallions

2 large oranges

1 tablespoon sunflower oil

Peel the ginger; grate it into a bowl. Finely chop the garlic and add to the ginger with the sesame oil, crushed chilies, and salt and black pepper to taste. Add the shrimp and toss until coated. Cover and leave to marinate at room temperature for 10 to 15 minutes.

Meanwhile, thinly slice the red pepper. Thinly slice the scallions on the diagonal, keeping the white and green parts separate. Peel and segment the oranges, catching the juice in a bowl (there should be 3 to 4 tablespoons), then cut the segments in half crosswise and add them to the bowl.

Heat a wok or large, deep skillet over moderately high heat until hot. Add the shrimp; stir-fry for a few minutes until the shrimp turn pink all over. Remove with a slotted spoon and set aside on a plate.

Heat the sunflower oil in the pan. Add the red pepper and the white parts of the scallions, and stir-fry for 5 minutes or until softened. Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.

Taste for seasoning and serve immediately, sprinkled with the green parts of the scallions. Makes 3 or 4 servings.

ASSOCIATED PRESS

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