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Shrimp and Sausage Stir-Fry

Shrimp and sausage stir-fry  is a simple and quick presentation  of a Chinese recipe by Simone Tong,  on  the table in thirty  minutes.
Shrimp and Sausage Stir-Fry

A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs

Recipe  & Cookbook  Review

By Sue Lau  |  Palatable Pastime

Disclosure: The A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs cookbook was provided for review by the publisher at no cost to  me.  The opinions expressed are my own.


A Place at the Table is a collection  of more than 70 recipes, all  by prominent immigrant  chefs.

Recipe concepts span  all seasons for use in the kitchen year-round and include selections from all  types of food courses.

There were a number of recipes that interested me  right off the bat but I  settled on three that I  would be preparing.

Shrimp and Sausage Stir-Fry

Simone Tong

The first would be Shrimp and Sausage Stir-Fry by Simone Tong, who is originally from Chengdu China. After immigrating to the USA and studying culinary arts here, she went on to work  in the kitchen of Wylie DuFresne.

I  chose the recipe because while the range of gourmet recipes in this cookbook  can be all across the  board in terms of ingredients and involvement in recipe prep, this recipe showed the true simplicity of how to make a delicious recipe with  very little time and just a few ingredients. This is the recipe I will be showing you today.

Marcus Samuelsson

Later I will find time to post a selection by Marcus Samuelsson for Swedish Meatballs, including two  associated recipes he references  in that recipe (since all three recipes are also presented together in his volume called Marcus Off-Duty). Besides the recipe for Helga’s meatballs, which  are top notch, I  will show you recipes for his cucumber pickles and his Carrot-Apple mashed potatoes.

Johnny Lee

Also in January,  I will be  sharing with you a recipe by Johnny Lee  for Crispy Soy Chicken,  which  utilizes a whole chicken (head on) and a technique for drying the chicken for crispier skin and dipping the chicken  head first into a pot of braising liquid. I am  sure you will love reading about that one and hopefully get a chance to try it  yourself.

Shrimp and Sausage Stir-Fry

Shrimp and Sausage Stir-Fry

A did take a couple of liberties with the recipe, increasing the amount  of shrimp and leaving those whole, as it appeared in the photo  in the book. The original recipe called for one quarter pound of shrimp, cut into  chunks.

Shrimp and Sausage Stir-Fry

adapted from Simone Tong
from the " A Place at the Table" cookbook, published by Prestel
Prep Time 13 mins
Cook Time 17 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4

Ingredients
  

  • 10 fluid ounces cold water
  • 2-1/2 teaspoons salt
  • 8 ounces Chinese sausages lap xuong
  • 8 ounces large peeled raw shrimp deveined
  • 1 tablespoon wok oil
  • 1 teaspoon minced garlic
  • 1 tablespoon Shaoxing wine
  • 4 ounces shiishito peppers stems removed, cut into chunks

Instructions
 

  • Soak shrimp in salt water for ten minutes, then drain.
  • Heat oil in a skillet and add the sausages, and lightly brown.
  • Stir in the shrimp, cooking one minute, then add the garlic and rice wine. stirring up any browned bits.
  • Add the peppers last, cooking until they are crisp-tender and shrimp fully cooked.
  • Season to taste with salt.
  • Serve with steamed rice.

Notes

From the kitchen of palatablepastime.com, via  Simone Tong
Keyword A Place at the Table, SImone Tong

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Shrimp and Sausage Stir-Fry
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