Despite the French Armagnac, this dish is based on the Chinese recipe for drunken shrimp. If you can find tiny, whole—preferably live—shrimp in Chinatown, eat them with the shell.
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1/4 cup Armagnac or other brandy
1 pound medium shrimp, shelled and deveined
Salt and freshly ground pepper
1/4 cup vegetable oil
How to Make It
In a shallow dish, add the Armagnac to the shrimp; marinate for 15 minutes.
Remove the shrimp from the marinade and drain lightly on paper towels. Season with salt and pepper.
In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half of the shrimp and stir-fry over high heat until browned on both sides and cooked through, about 1 minute total. Transfer to a platter and repeat with the remaining oil and shrimp. Serve immediately.
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