Pan-Seared Shrimp w/Ginger-Hoisin Sauce

We love shrimp around here and eat it in as many different ways as possible.  This was a new combo and just wonderful!  I found it an issue of "Cook's Illustrated."  This is Asian-inspired easy, easy to make and wonderful served with jasmine rice.  I added some steamed broccoli and clam chowder.

PAN-SEARED SHRIMP W/GINGER-HOISIN SAUCE (Serves 4)

2 Tbsp vegetable oil
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
1 1/2 tsp soy sauce
2 tsp grated fresh ginger
2 tsp water
2 scallions, sliced thin
1/4 tsp crushed red pepper flakes
1 to 1 1/2# 21/25 shrimp, peeled and deveined

Stir together the hoisin sauce, vinegar, soy, ginger, water, and scallions in a small bowl.

Heat 1 Tbsp oil in a 12" skillet over high heat until smoking.  Meanwhile, toss shrimp, S&P, and 1/8 tsp sugar in medium bowl.  Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute.


Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.  Transfer shrimp to large plate.  Repeat w/remaining Tbsp of oil and shrimp; after second batch has stood off heat, return first batch to skillet and toss to combine, along with hoisin sauce mixture.  Cover skillet and let stand until shrimp are cooked through, 1-2 minutes.  Serve immediately.