Shrimp Shanghai
"Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. Prep time is marinating time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (400.8 g)
- Calories 388.9
- Total Fat - 16.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 294.1 mg
- Sodium - 3281.7 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 2 g
- Sugars - 8.1 g
- Protein - 35.6 g
- Calcium - 153.6 mg
- Iron - 1.3 mg
- Vitamin C - 15 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
Step 2
Add shrimp and mix well. Cover and refrigerate for 1 hour.
Step 3
Drain shrimp, reserving marinade.
Step 4
Heat oil in a wok or large skillet over high heat.
Step 5
Add shrimp and stir-fry 2-3 minutes.
Step 6
Add peas and stir-fry 1 minute.
Step 7
Add water chestnuts and stir-fry 1 minute.
Step 8
Remove shrimp and keep warm. (Leave the vegetables in the pan.).
Step 9
Mix cornstarch with enough cold water to form a thin paste. Stir into marinade.
Step 10
Pour marinade mixture into pan with the vegetables.
Step 11
Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
Step 12
Pour sauce over shrimp.
Step 13
Serve with rice and cherry tomatoes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use fresh shrimp for the best flavor and texture.
- For a more intense flavor, use dark soy sauce instead of light soy sauce.
- Replace the rye whiskey with apple cider vinegar. The benefit of this substitution is that it adds a tart flavor to the dish without the added alcohol. This substitution also makes the dish vegan-friendly.
- Replace the vegetable oil with coconut oil. The benefit of this substitution is that it adds a subtle coconut flavor to the dish and is also healthier than vegetable oil. Coconut oil is also a great source of healthy fats.
Vegetarian Shrimp Shanghai Replace the shrimp with 2 pounds of extra-firm tofu, cut into cubes. Reduce the oil to 2 tablespoons. Add 1/2 cup of vegetable broth and 1/2 teaspoon of sesame oil to the marinade. Increase the cornstarch to 4 teaspoons. Add 1/2 cup of diced mushrooms with the peas and water chestnuts. Cook for 2-3 minutes before adding the marinade mixture.
Coconut Rice - This fragrant coconut rice is the perfect accompaniment to the Shrimp Shanghai. The sweetness of the coconut works nicely with the savory flavors of the dish, and the creamy texture adds a pleasant contrast to the shrimp.
Stir Fried Bok Choy: Stir fried bok choy is a great addition to the Shrimp Shanghai. The crunchy texture of the bok choy provides a nice contrast to the creamy coconut rice, and the mild flavor of the bok choy complements the savory flavors of the dish.
FAQ
Q: What type of whiskey should I use?
A: For this recipe, use rye whiskey for best results. Other types of whiskey can be used, but the flavor will be different.
Q: How long should I let the whiskey infuse?
A: Let the whiskey infuse for at least 24 hours to get the best flavor. You can let it infuse for longer if desired.
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Fun facts:
Fun Fact 1: The recipe for Shrimp Shanghai is adapted from a cookbook written by the famous American comedian and actor Morey Amsterdam. Amsterdam was a popular stand-up comedian and actor in the 1940s and 50s, best known for his role as Buddy Sorrell in The Dick Van Dyke Show.
Fun Fact 2: The name "Shrimp Shanghai" comes from a joke in Amsterdam's night club act. The joke involved a Chinese restaurant that served a dish called "Shrimp Shanghai", which was actually just regular shrimp with a lot of soy sauce added.