So, this recipe is something I made based on a Minimalist recipe for fish poached in soy sauce, which is a great way to cook any type seafood (flavorful and forgiving). As Bittman noted in his column, the scallions end up being the best part after simmering in the poaching liquid. I threw in some tofu and greens to round out the dish and served it over rice. Click through for the recipe.
Soy Poached Shrimp with Greens and Tofu
Adapted from Mark Bittman’s Striped Bass Poached in Spicy Soy Sauce
⅓ to ½ cup soy sauce
2 teaspoons sugar
1 fresh chili (optional; dried is fine too), sliced
2 bunches of scallions (15-20 scallions or so), chopped
½ to 1 lb shrimp
1 bunch greens (anything works: chinese greens like gai lan are good, as are chard, beet greens, kale), roughly chopped
½ lb tofu, cut up into whatever shape you like
- Combine the soy sauce, ½ c. water, sugar and chili in a skillet large enough to hold the shrimp. Turn heat to medium high and bring to a boil.
- Add the shrimp. If necessary, add a bit more water so the shrimp are almost covered. Add the scallions and adjust the heat so the mixture bubbles but not furiously.
- Cook for about 2 minutes, turning after 30 seconds. Remove the shrimp to a dish and set aside.
- Add greens and tofu to the cooking liquid and cook, stirring occasionally, until the greens are wilted. Turn off the heat, return the shrimp to the pan, toss, and serve over rice.