Chile-Crisp Shrimp and Green Beans and Apple Pie

 

We made Chile-Crisp Shrimp and Green Beans. It was spicy and good.  We like Green Beans so this recipe was a no-brainer, we had to make it. It was excellent,  I am sure we will make again. This Chile-Crisp sauce was made by us from the recipe, not from a bottle.

It was March 14, which has grown into National Pie Day (3.14...). Luckily we had an Apple Pie frozen from Friends and Family. We defrosted it and it was great with super Crispy Crust and delicious Apples. What a nice way to celebrate this important National Holiday.

Chile-Crisp Shrimp and Green Beans

This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It’s a deeply savory, spicy and satisfying dinner.

 

INGREDIENTS

Yield:4 servings

 

1       tablespoon low-sodium soy sauce

1       teaspoon granulated sugar

1       teaspoon red-pepper flakes

¾      teaspoon ground cumin

1       pound large shrimp, peeled and deveined

Kosher salt and black pepper

6       tablespoons canola oil

1       large shallot, halved lengthwise and thinly sliced through the root

4       garlic cloves, thinly sliced crosswise

1       cinnamon stick

10     ounces green beans or asparagus, trimmed and cut into 1-inch pieces

¼      cup roasted, salted peanuts, coarsely chopped (optional)

 

PREPARATION

 

1.            In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.

2.            Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.

3.            Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.