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Stir-Fried Shrimp with Bacon, Mint and Chiles.
© Tina Rupp

Stir-Fried Shrimp with Bacon, Mint and Chiles

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For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermouth and a healthy dose of fresh mint.

  1. 2 teaspoons vegetable oil
  2. 1/4 pound thickly sliced bacon, cut crosswise 1/4 inch thick
  3. 3 garlic cloves, minced
  4. 8 Thai bird chiles or 4 serrano chiles
  5. 1 1/2 pounds shelled and deveined large shrimp
  6. Salt and freshly ground pepper
  7. 1/4 cup vermouth or dry white wine
  8. 1/4 cup plus 2 tablespoons coarsely chopped mint
  1. In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered. Spoon off all but 1 tablespoon of the fat from the skillet. Stir in the garlic and whole chiles and cook until fragrant, about 1 minute. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. Add the vermouth and cook until nearly evaporated, about 1 minute. Stir in the mint, transfer to plates and serve.

Suggested Pairing

Aromatic, faintly sweet Riesling.



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