Braden Family Cookbook

Chuck Braden

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SHRIMP CHOWED (STIR FRIED) WITH GARLIC                      J. Smith inspired


This is a combination of Chinese stir frying with Italian influences.  I have made this a number of times and have added other ingredients over the years.  If you serve this with pasta, you might want to add additional olive oil or sherry as the dish may be a little dry.  It make enough for four people and reminds me what I expect “scampi-style” shrimp to taste like.

1 ˝ pounds raw peeled and deveined shrimp (35 - 40 per pound size)
3 TBSP. peanut oil
1 TSP. Salt
5 cloves of garlic, peeled and sliced very thin
3 green onions, chopped ˝ inch
2 TSP. Sesame oil (Oriental, not health food type)
2 ox. Dry sherry + a little more if needed
Olive oil to moisten if needed
1 # dry penne or other tube type pasta (+ salt for cooking pasta)

Have everything prepared before you start as this goes fast.  Cook the pasta according to the instructions until just al dente’.  Drain and keep warm.  Dry off shrimp on paper towels.  Heat a wok or heavy fry pan over highest heat until it just begins to smoke.  Add oil, salt and garlic and toss for 5 seconds. I warned you this was going to be fast!  Add the shrimp and toss constantly until they all change to a “cooked” color.  Throw in the green onions and the sesame oil and toss for just a few seconds.  You really don’t want to actually cook the sesame oil.  Add the sherry and toss for another few seconds.  Remove wok from the heat.  Add the pasta to the wok and toss with the shrimp mixture.  Add the olive oil and maybe a little more sherry if the pasta seems too dry.  Serve immediately into pre-warmed plates or shallow bowls.

Good Chardonnay, good bread, tossed salad with light dressing as the shrimp is powerful.