drunken shrimp

Drunken shrimp just got a makeover. Not sure if you can call this drunken since I significantly cut down the wine, but the shrimp aren’t 100% sober either.

Drunken Shrimp

tsp extra virgin olive oil

unsalted butter

anchovy paste

lb peeled and deveined large or jumbo shrimp

garlic

tsp crushed red pepper flakes

pepper

white wine

clam juice

capers (rinsed)

juice lemon

parsley

Heat olive oil and butter in a skillet over medium heat. Add garlic, pepper flakes, and sauté 1 to 2 minutes, until golden.

Add wine, clam juice, lemon juice, capers, anchovy paste, parsley, salt and pepper, and stir. Bring to a boil and cook for another 2-3 minutes.

Add the shrimp and cook, stirring for 2-3 minutes, until opaque. Do not overcook the shrimp or it will become tough and chewy.

Serve shrimp with liquid in a bowl and some crusty bread on the side to soak up the juice.

Drunken shrimp just got a makeover. Not sure if you can call this drunken since I significantly cut down the wine, but the shrimp aren’t 100% sober either.

PRINT: https://www.skinnytaste.com/drunken-shrimp-475-pts/

Drunken Style Noodles with Shrimp recipe inspired by the popular Thai street food pad kee mao, or “drunken noodles.”

Drunken Style Noodles with Shrimp

water (plus more as needed)

rice noodles (as thick as you can find)

oyster sauce*

soy sauce or gluten-free Tamari

fish sauce

sriracha (or to taste)

dark brown sugar

eggs

Salt

(plus 1 teaspoon vegetable oil)

shrimp

broccoli broccoli

scallions

lime juice (from 1 lime)

Lime wedges (for serving (optional))

Soak the noodles: Bring the 8 cups (2 L) water to a boil in a large pot. Remove the pot from the heat and add the rice noodles. Stir very well so they don’t stick, then let soak, stirring frequently, until soft, pliable, and just shy of perfectly cooked (they should be al dente, just like regular pasta). This process should take 10 to 20 minutes; check the noodles frequently as the soaking time varies greatly depending on the width and brand of the noodles. Drain and rinse well with cold water. (If not using the noodles right away, toss them with a little oil to prevent sticking.)

In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of the water.

In a small bowl, beat the eggs with ⅛ teaspoon salt.

Heat 1 teaspoon of the oil in a large (12-inch/30 cm) nonstick skillet over medium-high heat until shimmering. Add the shrimp and sprinkle with ⅛ teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and just cooked through, about 2 minutes. Transfer the shrimp to a large bowl and wipe clean.

Spray the skillet with oil; add the eggs and scramble until cooked through.

Transfer the eggs to the bowl with the shrimp.

Add the broccoli to the pan along with ⅛ teaspoon salt and the remaining ½ cup (120 mL) water. Cover and steam until cooked through, about 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the shrimp and eggs.

Discard any excess water from the pan and wipe it clean with a moist paper towel.

Return the pan to the stove, increase the heat to high, and add the remaining 1 tablespoon oil. When the oil is shimmering, add the light scallions and garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add the noodles and sauce to the pan and toss with tongs until the noodles absorb the sauce and are perfectly tender, 3 to 5 minutes. If the noodles remain a bit tough at this point, add 2 tablespoons water to the skillet and continue to toss and cook until tender. Repeat with more water as necessary.

Add the shrimp, eggs, and broccoli, the dark scallions, and the basil and lime juice to the skillet and toss until heated through. Taste and adjust seasoning if necessary. If the noodles seem dry, add another tablespoon

Ah, the humble shrimp!  Sweet and succulent crustacean!  How can one resist the call of the just cooked shrimp, so tasty inside its armor of shell, so beautiful to look at, so crunchy yet tender, so brimming of sea flavor!

Drunken Shrimp 醉蝦 - Easy Breezy

shrimps (live if you can get them)

Chinese rice wine

ginger

Put the shrimp in a deep bowl and pour in wine to cover.

Allow the shrimp to drink wine for 15 minutes.

Put a medium pot of water to boil, add the ginger slices. 

Once boiling, add the shrimp all at once and stir a couple of times.

When the water reboils, let cook for a minute and half more and then immediately use strainer to scoop shrimp out of the water onto your plate.

Top 3 drunken shrimp recipes from across the web

The most viewed drunken shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Drunken Shrimp

Drunken Style Noodles with Shrimp

Drunken Shrimp 醉蝦 - Easy Breezy

Top 3 drunken shrimp recipes from across the web

The most viewed drunken shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Drunken Shrimp

Drunken Style Noodles with Shrimp

Drunken Shrimp 醉蝦 - Easy Breezy

The most viewed drunken shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine