Shrimp and Scallion Stir-Fry

Super-simple and one of the best shrimp dishes I know, this is vibrant green and infused with a fresh onion flavor. For a more straightforward approach to shrimp stir-fry, see the variations. Other protein you can use: similar-sized scallops (or larger, though they’ll take longer to cook); thinly sliced boneless beef sirloin or pork or lamb shoulder; cut-up boneless chicken thighs; or firm tofu cubes.

Salt

4 bunches scallions, trimmed

1 clove garlic, peeled

3 tablespoons peanut or neutral oil, like grapeseed or corn

About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried

1/2 cup chopped fresh cilantro leaves

• Bring a medium pot of water to a boil and salt it. Meanwhile, cut 3 bunches of the scallions into 3- or 4- inch lengths; chop the remaining bunch and set it aside.
• Add the long scallion pieces to the boiling water and cook until bright green, about 1 minute, then drain, reserving about 1/2 cup of the cooking water. Plunge the scallions into a bowl of ice water, then drain again and purée in a blender with the garlic, using a little of the reserved cooking water to make the mixture smooth.
• Put the oil in a large skillet over high heat. When hot, add the shrimp and a large pinch of salt and cook, stirring only occasionally, until the shrimp are uniformly pink, 3 to 5 minutes. Turn the heat down to low and add the chopped scallion and the cilantro. Stir, then stir in the scallion purée. Taste and adjust the seasoning and serve immediately.
  Simpler Shrimp and Scallion Stir-Fry.
  • Reduce the scallions to 2 bunches. Cut the white parts into 1-inch pieces and chop the green tops; keep them separate. Skip Step 1. In Step 2, when the shrimp are just starting to turn pink, add the white parts and stir until the shrimp are uniformly pink and the scallions have begun to sear and wilt. Turn the heat down to low and proceed with the recipe.
    Simpler Shrimp and Any Vegetable Stir-Fry.
    • The vegetables will be super-crisp, almost raw. Try this with bell pepper, cabbage, bok choy, fennel, spinach, snow or snap peas, asparagus, green beans, edamame, or other fresh or frozen shell beans: Omit the scallions. Wash and trim 8 ounces vegetables; if large, cut into 2-inch strips or pieces (leave peas or shell beans whole). Skip Step 1. In Step 2, add the vegetables when the shrimp just start to turn pink, then cook and stir until the shrimp are uniformly pink. Turn the heat down to low, add the cilantro, and stir. Taste and adjust the seasoning and serve immediately.
  • MAKES: 4 servings
  • TIME: 30 minutes