Shrimp and Romaine Stir-Fry

Shrimp and Romaine Stir-Fry
Photo by Romulo Yanes


  • ½ teaspoon dried hot red-pepper flakes
  • 3 tablespoons soy sauce
  • white rice
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • 5 garlic cloves
  • 1 ¼ pounds peeled and deveined large shrimp (about 21 to 25 per pound)
  • + 5 more ingredients
    • 1/3 cup reduced-sodium chicken broth
    • 3 tablespoons vegetable oil
    • 1 tablespoon fresh ginger
    • 2 romaine hearts
    • 1 ½ teaspoons cornstarch

Stir together all sauce ingredients in a small bowl. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine...

View full recipe at Epicurious


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