6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds shrimp
1 head broccoli
Soy sauce
Rice cooking wine
Vegetable or canola oil
Sesame seed oil
Sugar
Cornstarch
Thin spaghetti (1 pound)
Seasonings
Yellow onion
Garlic
Fresh ginger
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Crushed red pepper flakes
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of yellow onion and press 2 gloves garlic with a garlic press. Peel 2 ounces of fresh ginger with a potato peeler. Chop the ginger up well with a knife.
Broccoli
Step 2- Cut the stem off 1 head of broccoli. From there cut off the stems to the broccoli florets. Once done, place the broccoli florets into a medium-sized bowl. Fill the bowl halfway with water. Move the broccoli florets into the water with your hand. Cover the bowl with a lid and drain the water from the bowl.
Shrimp
Step 3- Remove the head and peel the shells off of each shrimp tail. Place the shrimp heads and shells into one bowl and place the shrimp tails into a separate bowl.
Step 4- To devein the shrimp, cut out the back of each shrimp tail with a serrated knife. Remove the contents from the shrimp’s digestive tract from the shrimp tail. Once done rinse the shrimp tails off with cold water and place them into the fridge.
Cooking the spaghetti
Preheat fire to medium heat.
Step 5- Add 2- and 1/2-quarts water and 1 and 1/2 teaspoons salt into a large pot and stir. Add 8 ounces thin spaghetti into the pot and stir. Let simmer for 7 to 9 minutes stirring occasionally. Turn fire off. Add the pasta into a strainer and rinse the pasta off with cold water and let cool completely.
Parboiling the broccoli florets
Preheat fire to medium heat.
Step 6- Add 2 cups water and 1/4 teaspoon salt into a large pot and stir. Let come to simmer. Add broccoli florets and stir. Let simmer for 4 minutes stirring occasionally. Once done turn you fire off. Add the broccoli florets into a mesh strainer. Let cool for 12 to 15 minutes.
Shrimp stock
Preheat fire to medium heat.
Step 7- Add 2 cups water, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon chef Paul’s seafood magic and the shrimp heads and shells into a large pot. Stir all ingredients together. Let simmer for 20 minutes stirring occasionally.
Step 8- Add the shrimp heads and shells along with the shrimp stock into a mesh strainer with a medium-sized bowl underneath it. Remove the mesh strainer with the shrimp heads and shells in it out of the medium-sized bowl and shake the strainer. This will cause the shrimp stock to drain into the medium-sized bowl. From there discard the shrimp heads and shells.
Stir fry sauce
Thickener
Step 9- Add 1/2 cup cool water and 1 and 1/2 tablespoons cornstarch into a small bowl. Stir all ingredients with a whisk until combined.
Preheat fire to medium heat.
Step 10- Add 1/4 cup shrimp stock, 1/4 cup rice cooking wine, 3 tablespoons soy sauce, Cornstarch mixture (Thickener), 1 tablespoon sugar and 1/4 teaspoon crushed red pepper flakes into a small pot. Stir all ingredients together. Let simmer for 1 to 2 minutes stirring occasionally. Add chopped ginger and stir.
Cooking the stir fry
Preheat fire to medium heat.
Step 11- Add 2 tablespoons vegetable or canola oil and 1 and 1/3 cups chopped yellow onion into a large saucepan or pot. Stir all ingredients together. Let sauté for 5 to 6 minutes stirring occasionally.
Step 12- Add 2 cloves pressed garlic, shrimp tails, and 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning. Stir all ingredients together. Let sauté for 4 minutes stirring occasionally.
Step 13- Add broccoli florets, cooked spaghetti (All), and 2 tablespoons sesame seed oil. Stir all ingredients together.
Step 14- Add prepared stir fry sauce and stir well until the sauce has coated the spaghetti, broccoli and shrimp. Turn fire off and let cool for 5 minutes and after that the stir fry is ready to be served.
YouTube instructional video
