Shrimp stir fry : marsala and pancetta

Shrimp stir fry

This shrimp stir fry is very simple to make and delicious. I didn’t want to get the peanut oil out and add some soy sauce, etc… I love asian cuisine but I don’t have peanut oil… and I was feeling like using the ingredients I had at hand. In my previous post about chicken marsala, I mentioned I would try to use the marsala wine in a seafood preparation because it just made sense. This was a pretty good opportunity to test my theory (shows how little I know about italian food).  Shrimp and pork can dance together on a plate beautifully so I added pancetta. Not a lot, just enough and that pancetta provided all the needed fat to cook everything else on this dish. Cooking seafood in pork fat is the bomb.  

Shrimp stir fry

 

Shrimp Stir-Fry with Marsala Wine and Pancetta
Serves 2
Fast and easy. This stir fry recipe will get you going in about 20 minutes. Perfectly cooked shellfish and vibrant cauliflower and snap pea flavours.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound of fresh shrimp shells on!
  2. 1 cup of snap peas
  3. 1 cup of cauliflower florets
  4. 3-6 garlic cloves finely sliced
  5. 2 Tbsp dry marsala wine
  6. 2 Tbsp pancetta small dice
  7. Salt to taste.
Instructions
  1. Cut and prep all the ingredients as instructed in the ingredients section.
  2. Over medium heat cook the pancetta until it has rendered its fat and become golden crispy half way. About 3 minutes.
  3. Bring the heat to medium high. Add the snap peas and the cauliflower. Toss around to get some color on all sides. About 3 minutes.
  4. Add the shrimp and a sprinkle of salt. Cook for about 3-4 minutes tossing every 1 minute.
  5. Add the wine and the garlic. Reduce the wine entirely.
  6. Add a splash of water at the end to deglaze the pan and reduce again.
  7. Serve immediately. Shrimp don't like to wait.
Notes
  1. I repeat. Shrimp don't like to wait.
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