Friday, February 16, 2007

Friday's Menu - Peruvian Chinese Shrimp

Our family does not eat meat on Fridays , whether or not we are in Lent. We probably shouldn't be eating shrimp either as it isn't a sacrifice to do so, but I get shrimp at a decent price.

Camarones Reventados
Steamed White Rice

The recipe for shrimp comes from my mom by way of my Chinese grandfather.

Camarones Reventados (Burst Shrimp)

1 lb. shrimp, shelled and deveined but leave the tails on (the large the shrimp the better)
1 Medium size onion cut into chunks
1 Ripe tomato cut into thick slices
1 Large garlic clove, minced finely

Brown Sauce:
1/4 cup soy sauce
1/2 cup water
pinch of salt
pinch of MSG (optional)
dash of white pepper (or black)
pinch of sugar
1 tablespoon cornstarch

Mix well all ingredients.

Although my mom's recipe doesn't call for it, I like to lightly coat the shrimp with cornstarch.

Heat wok or heavy fry pan and add approximately 2 tablespoons of oil. Over medium high heat, place shrimp side to side and fry to a light brown and turn over. BE CAREFUL NOT TO OVERCOOK SHRIMP!

Remove shrimp to a bowl.

Fry the minced garlic in the remaining oil. Add the onions and stirfry one to two minutes, add tomatoes, and fry a minute more. Add the shrimp and pour the brown sauce over the shrimp and vegetables. Bring to a quick boil and serve immediately and serve with white rice.

Serves 4


Barb, sfo said...

MMMM, sound good.
Peruvian Chinese??? There's got to be a story there.

Esther said...

Thank you.
Actually, it is a style of cooking known as Chifa. I will post more on that when I get a chance.