Recipe from Vietnam a keeper

Stir-fry shrimp coming up

By Carol Mighton Haddix | Tribune staff reporter

This shrimp stir-fry is adapted from the excellent "Secrets of the Red Lantern," by Pauline Nguyen. (Bill Hogan/Chicago Tribune/MCT)

I always forget about stir-frying. I turn to sauteing meats, poultry and seafood in my cast-iron skillet instead of pulling out the wok. But then a recipe such as the following comes along to remind me: Stir-frying is the fastest method of cooking and perfect for busy days when work and family activities nudge into the dinner hour.

This shrimp stir-fry is adapted from the excellent Secrets of the Red Lantern, by Pauline Nguyen. It is the story of one Vietnamese family's immigration to Australia, where members established a popular restaurant featuring the foods of their homeland.

The shrimp cooks up in five minutes; the key is to get the chopping and measuring done before you begin cooking. It's a weeknight stir-fry keeper.

Tips

Any size shrimp, except salad shrimp, can be used instead of jumbo.
To save time, buy one of the quick-cooking versions of rice now on the market.
Beverage suggestion: To counter the peppery bite of the shrimp, serve a slightly sweet gewurztraminer. Or serve a refreshing limeade.

Any size shrimp, except salad shrimp, can be used instead of jumbo.
To save time, buy one of the quick-cooking versions of rice now on the market.
Beverage suggestion: To counter the peppery bite of the shrimp, serve a slightly sweet gewurztraminer. Or serve a refreshing limeade.

Shrimp With Tomato, Chilies and Pepper

Makes: 4 servings

2 tablespoons vegetable oil

1 tablespoon ground garlic

2 red bird's eye chilies, chopped

1 teaspoon tomato paste

12-16 jumbo shrimp, peeled, deveined, with tails on

3 tablespoons sugar

1 teaspoon cracked black pepper

1/3 cup Asian fish sauce

3/4 cup fish stock or water

1/2 ripe tomato, diced

1 green onion, sliced

1 small handful cilantro leaves, minced

Place the oil, garlic and chilies in a wok over medium heat; stir-fry until fragrant, 30 seconds. Add the tomato paste, shrimp and sugar. Toss to combine. Add the pepper, fish sauce, fish stock and tomato. Increase the heat to high; heat to a simmer. Cook until shrimp are cooked through and turn pink, about 2 minutes.

Transfer the shrimp to a serving platter; cook the sauce to reduce, about 2 minutes. Pour over shrimp. Garnish with green onion and cilantro.

Note: Serve this quick shrimp dish with jasmine or basmati rice.

--Adapted from Secrets of the Red Lantern.

Nutrition information:
Per serving: 205 calories, 36 percent of calories from fat, 8 grams fat, 1 gram saturated fat, 169 milligrams cholesterol, 12 grams carbohydrates, 21 grams protein, 2,108 milligrams sodium, 1 gram fiber