I don't cook Chinese food often, but when I do, I make these fabulous shrimp. The good news is that the sauce is made with ingredients you most likely have on hand, with the exception of Shaoxing wine, which once you buy it, keeps in the fridge indefinitely. These are so easy to stir-fry that they make a quick family meal, but they are special enough for friends.
It isn't often my guests rate my entree, but they gave this one an eleven. I give it a twelve for its taste, texture, ease of preparation and serving. No cooking technique beats roasting in parchment.
These scrumptious shrimp are so easy to make that with a little extra effort, you can increase the recipe for 2 to serve 22.
If you have only one marinade for fish, this should be it!
With a few insider tips you can get fish golden brown with a crispy crust and a delicious nutty brown butter sauce with capers and grapes from skillet to table in 10 minutes.