The recipe for drunken shrimp is paired with Thai style rice noodles for a one-pan meal that will satisfy everyone. Alternatively you can simply use the method to make the drunken shrimp and serve them in shrimp tacos or other dishes, as even served alone they are quite tasty.
Like most dishes, it's best to gather all of your ingredients first. Chop the vegetables and measure out the spices and liquids and set them near your cooktop. Then the actual cooking will go quite smoothly and quickly as you prepare the meal.
Tequila is used in the recipe (hence the name) but the alcohol cooks off so there is nothing to be concerned with there. You can substitute rum or even white wine if you prefer. Vegetable stock will work in a pinch. It may look like the recipe is quite spicy but when it's all cooked together it really is not. You can also increase or decrease the amount of heat by adjusting the spices and quantity of jalapeño pepper.
The recipe calls for a wide rice noodle, which I have trouble finding at my local grocery store. So today I just used what they had, which are about half as wide as I prefer. To get the wider noodle I need to make a trip to Chinatown or to order in advance online, which I did not. So I'm using the more narrow noodle today. If you can get fresh long rice noodles, as I can in Chinatown, do use those. The wider the better; approximately 3/4 inch width. The fresh noodles are often sold in a very long piece and you cut them to the length you prefer. Cut them as long as a traditional spaghetti noodle so you have wide ribbons of rice noodles, like the Italian wheat-based pappardelle. If they are fresh, not dried, then you don't need to do the long soak in the hot water. Simply follow any package directions, which are typically just a quick soak and rinsing up front, as you will stir fry them later in the recipe.
INGREDIENTS
Noodles
water
8 ounces rice noodles, as wide as possible
Shrimp and Seasoning
1 pound large or jumbo raw shrimp, peeled and deveined
Salt, as noted in the recipe
4 grinds black pepper
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon brown sugar
1/4 teaspoon chili powder
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
Pinch dried red pepper flakes
1 tablespoon dark brown sugar
1/8 cup olive oil
1/4 cup water
3 large eggs
4 large cloves of garlic, minced, separated in half
Olive or vegetable oil as noted in the recipe
1/8 to 1/4 cup tequila or rum
Juice from 1 lime, separated in half
1 jalapeño pepper, finely chopped
2 1/2 cups bite-sized broccoli florets , (from an 8-ounce broccoli crown)
3-4 scallions, light and dark green parts separated, thinly sliced
1/2 cup loosely packed Thai basil leaves or cilantro, roughly chopped
INSTRUCTIONS
Soak the noodles: Bring 8 cups or more of water to a
boil in a large pot. Remove the pot from the heat and add the rice noodles.
Stir very well so they don’t stick. Let soak, stirring frequently, until
pliable and just shy of al dente. This process should take 10 to 20 minutes; check
the noodles frequently as the soaking time varies greatly depending on the
width and brand of the noodles. Do not over soften the noodles or they will
break up during the final cooking. Drain and rinse well with cold water to stop
the cooking. Toss them with a little oil to prevent sticking when done. While
the noodles are softening, move on to the next step.
Season shrimp: Thaw the shrimp per package directions if frozen. Sprinkle the thawed shrimp with a pinch of salt, pepper, paprika, cumin, chili powder, and brown sugar. Set aside.
Prepare the noodle sauce: In a small bowl, whisk together the oyster sauce, soy sauce, brown sugar, olive oil and water. Set aside.
Prepare the eggs: In a small bowl, beat the eggs with a pinch of salt.
Cook shrimp: Heat 1 teaspoon of oil in a large (12-inch) nonstick skillet over high heat until shimmering. Sauté half the garlic for 30 seconds. Arrange shrimp in a single layer and cook for 2-3 minutes until the shrimp are well browned. Quickly flip the shrimp and add half the lime juice, tequila/rum, and jalapeño to skillet. Cook for 2 minutes or until shrimp are opaque and nearly cooked through and the alcohol is cooked off. Transfer shrimp to a bowl.
Cook eggs: Reduce heat to medium and add a little more oil to the skillet. Add the eggs and stir until cooked. Transfer the eggs to the bowl with the shrimp.
Cook broccoli: Add a little more oil and add the broccoli to the pan along with a pinch of salt and 1/2 cup water. Cover and steam until cooked until crisp tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the shrimp and eggs. Discard any excess water from the pan and wipe it clean with a moist paper towel.
Prepare Noodles: Return the pan to the cooktop over
medium-high heat and add 1 tablespoon oil. When the oil is shimmering, add the white/light
green portions of the scallions and remaining garlic and cook, stirring
constantly, until fragrant, about 1 minute. Add the noodles and noodle sauce to the pan and toss with
tongs until the noodles absorb the sauce and are tender, 3 to 5 minutes.
Combine and Serve: Add the shrimp, eggs, broccoli, the dark green scallion pieces, and remaining half of the lime juice to the skillet and toss until heated through. Taste and adjust seasoning if necessary. If the noodles seem dry, add another tablespoon or two of water. Serve and sprinkle the basil/cilantro over the dish.
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