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Source: Food and Wine Quick from Scratch

Szechuan Shrimp
Traditional Szechuan dishes are often quite spicy, but we’ve given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1/2 cup canned low sodium chicken broth
3 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
2 red bell pepper seasoning, cut into 3/4-inch pieces
1 1/4 cups long grain rice
1 1/2 pounds medium shrimp, shelled
1/2 teaspoon cornstarch
3 tablespoons cooking oil
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 scallions, white part chopped, green tops sliced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon Asian sesame oil




In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.

Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.

Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.


Wine Recommendation: A German riesling will be a knockout here. If you’re keeping the heat subdued, a Pfalz kabinett will work fine. If you increase the pepper, go to a sweeter spätlese or even an auslese.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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