Spicy Shrimp Sauté with Garlic Oil

I love head-on shrimp. It’s all about sucking the heads and eating the body meat. There is a lot of rich flavor in the head and shells. Most people usually don’t buy shrimp with the head on. You don’t usually see it in most consumer markets sold that way. Why you ask? Primarily because when the shrimp are harvested, the heads contain the liver which easily breaks down and causes spoiling. To prevent this, a lot of fisheries remove the head or put them on ice. The further away you are from the sea, the less likely you’ll see a head-on shrimp!

Serves 1
  • 4 cloves garlic, finely chopped
  • 1 stalk scallion, finely chopped (optional)
  • 1/2 tsp fish sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1 1/2 tsp mirin
  • 2 tsp soy sauce
  • 1/2 tsp chili paste (more or less depending on your taste)
  • pepper to taste
  • 2 T vegetable cooking oil
Heat a sauté pan and add the cooking oil. Lightly fry the garlic until golden brown. Add the scallions if you choose to use them. Set aside for garnishing later. Pat the shrimp dry. Mix all the remaining ingredients and marinate the shrimp for 5-10 minutes. Sauthe shrimp until pink, about 3-5 minutes on high heat. Dress with garlic and scallion oil. Serve immediately.

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