| 12 lb medium to large shrimp | | 2 tsp Chinese 5-spice powder | | Salt to taste | | Freshly-ground black pepper to taste | | 1 tbl olive oil | | 1 x garlic clove thinly sliced | | 1/4 cup dry white wine |
| | Seafood Alternatives: oysters , scallops Peel and devein the shrimp , leaving the tail and last section of shell on. Pat the shrimp dry with paper towels and lay them on a plate. Sprinkle with the 5- spice powder, salt and pepper and toss the shrimp to coat. | | Heat the oil in a medium frying pan over medium-high heat. Add the shrimp and cook, stirring, until the shrimp curl and turn pink, 1 to 2 minutes. Add the garlic and cook for another 30 seconds, stirring constanly. | | Pour in the white wine and boil until the liquid is reduced by about half and the shrimp are opaque through, 1 minute longer. Transfer to warmed plates and serve. | | This recipe yields 2 servings. | | Comments: If you're an avid garlic lover, put in as much as you like! Chinese 5-spice powder is available in most markets ethnic food sections. |
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