Stir Fried Shrimp with Bacon, Mint and Chiles

By BobD

For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermouth and a healthy dose of fresh mint. Serve with a side of pasta or rice.

Ingredients

• 2 teaspoons vegetable oil
• 1/4 pound thickly sliced bacon, cut crosswise 1/4 inch thick
• 3 garlic cloves, minced
• 8 Thai bird chiles, or 4 serrano chiles
• 1 1/2 pounds shelled and deveined large shrimp
• Salt and freshly ground pepper
• 1/4 cup vermouth, or dry white wine
• 1/4 cup plus 2 tablespoons coarsely chopped mint

Preparation

Step 1

In a large skillet, heat the vegetable oil.

Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered.

Spoon off all but 1 tablespoon of the fat from the skillet. Stir in the garlic and whole chiles and cook until fragrant, about 1 minute.

Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. Add the vermouth and cook until nearly evaporated, about 1 minute. Stir in the mint, transfer to plates and serve.