this is such a nice twist on shrimp, which to me can get a bit boring, if eating it as your main course. . . without pasta. it has chinese five-spice powder in it that gives this dish a very unique flavor. and it has a ton of garlic and serrano chiles in it. the flavors work really well together. add a big squeeze of lime juice and you have got one great dinner. i served this with a healthier version of fried rice. i diced a carrot and boiled it for about 3 minutes to get soft, added some peas, a few toasted sesame seeds, and fresh chopped cilantro. beats all the extra calories from a traditional fried rice, and it's just as delicious. to make this dish, you don't need a lot of ingredients. start by adding 2 tbs of cornstarch, 1 tsp of granulated sugar (i would omit this next time), a pinch of five-spice powder (literally only a pinch, a little goes a long way), 1 tsp salt, and 1 tsp freshly cracked pepper. add 1.5 lbs of peeled and deviened shrimp, but leave the tails on. make sure the shrimp is dry (pat with a paper towel if not), and add it to the cornstarch mixture. make sure to coat evenly and thoroughly. in another bowl, add 5 large cloves of finely minced garlic (yes, 5), 1 serrano chile, thinly sliced into rounds, and the green parts of 4 scallions. heat 1.5 tbs of peanut oil in a large skillet over medium-high heat until very hot. add half the shrimp in a single layer and cook 2 minutes, then flip and cook another minute. the shrimp may not be cooked through at this point, but set aside on a large plate, you will add it back in later. cook the second batch and set aside with the other shrimp. turn the heat down to medium and add the chile/garlic mixture and stir constantly for 1 minute. add the shrimp back to the pan and stir to combine and until the shrimp has cooked through. don't over cook! it doesn't take a long time for shrimp to cook through. serve it alongside with a few lime wedges and enjoy! i am heading out of town tomorrow, so have a fun and safe labor day weekend. see you monday!
