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This one is a work in progress. It is based very loosely on remembering that a Chinese restaurant in Brooklyn once had shrimp and apples on the menu; also on ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
minnehaha B's suggestion of cooking apples in duck fat, and on having some slightly fermented apple cider [unfiltered juice, for my UK readers].
As described, this made more than enough for two humans and one eager cat.
1 pound large shrimp, peeled
2 large Winesap apples
3 scallions, the still-crisp green parts (they weren't the freshest of scallions), cut into pieces about an inch long
Ginger root (probably about a cubic inch), large dice
A few ounces of apple cider
Duck fat
Rice
I started the rice cooking first.
When the rice got to about the ten-minute point, I heated our large skillet over a low light. Once it was hot, I spooned in (at a guess) 3 tablespoons of duck fat, and let it melt. Then I sliced the apples: relatively thin slices, and the larger ones cut in half. I put the apple slices in the pan as I went, so they wouldn't turn brown in the air. I cooked the apples for several minutes; I had too many for a single layer, but it worked out.
When the apples were soft, I added the ginger, scallions, shrimp, and apple cider. Cook, stirring frequently, until all the shrimp were pink (i.e., done).
Serve over rice.
[cross-posting to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
off_recipe
It was good, but will be better. Next time, I'm probably making less: it was more than we needed, and enough that it was hard to keep bits from escaping when I stirred. It needs more ginger, more liquid, and maybe something to hold it together a bit more. (Maybe the sauce needs to reduce before the shrimp go in.) The scallions added nothing but color; next time, skip them and maybe serve with a salad.
minnehaha B's suggestion of cooking apples in duck fat, and on having some slightly fermented apple cider [unfiltered juice, for my UK readers].As described, this made more than enough for two humans and one eager cat.
1 pound large shrimp, peeled
2 large Winesap apples
3 scallions, the still-crisp green parts (they weren't the freshest of scallions), cut into pieces about an inch long
Ginger root (probably about a cubic inch), large dice
A few ounces of apple cider
Duck fat
Rice
I started the rice cooking first.
When the rice got to about the ten-minute point, I heated our large skillet over a low light. Once it was hot, I spooned in (at a guess) 3 tablespoons of duck fat, and let it melt. Then I sliced the apples: relatively thin slices, and the larger ones cut in half. I put the apple slices in the pan as I went, so they wouldn't turn brown in the air. I cooked the apples for several minutes; I had too many for a single layer, but it worked out.
When the apples were soft, I added the ginger, scallions, shrimp, and apple cider. Cook, stirring frequently, until all the shrimp were pink (i.e., done).
Serve over rice.
[cross-posting to
off_recipeIt was good, but will be better. Next time, I'm probably making less: it was more than we needed, and enough that it was hard to keep bits from escaping when I stirred. It needs more ginger, more liquid, and maybe something to hold it together a bit more. (Maybe the sauce needs to reduce before the shrimp go in.) The scallions added nothing but color; next time, skip them and maybe serve with a salad.