Stir-Fried Shrimp with Jalapeño-Mint-Ginger Sauce & Mango

Stir-Fried Shrimp with Jalapeño-Mint-Ginger Sauce & Mango
Photo by Mark Ferri

Ingredients

  • 12 large leaves Boston lettuce or other soft lettuce
  • 1 heaping Tbs. granulated sugar
  • 2 lb. large shrimp in the shell or about 56 frozen, cleaned large shrimp, thawed
  • About ½ cup cilantro sprigs for garnish
  • 1 large ripe mango, peeled and sliced, for garnish
  • 2 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • + 7 more ingredients
    • 3 medium cloves garlic, thinly sliced
    • 1 heaping Tbs. chopped fresh ginger
    • 1 Tbs. fish sauce (optional)
    • 1 large bunch fresh mint, leaves picked
    • 6 Tbs. seeded and chopped fresh jalapeños (4 to 6)
    • About 1 cup soybean sprouts or other fresh sprouts for garnish
    • 6 Tbs. distilled white vinegar

If using shrimp in the shell, peel and devein them. If using cleaned, thawed shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Measure a generous 1/2 cup of mint leaves, somewhat loosely packed, and put them in a blender (or a mini food processor). Reserve ...

View full recipe at Fine Cooking

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