For 4 persons
- 1.5 lb of shell shrimp
- 3 tablespoons of olive oil
- 1 tablespoons minced garlic
- 1 tablespoons minced ginger
- 1 small red onion, cut into half and sliced
- 1 head of celery
- 1 teaspoons dry thyme
- Salt and freshly ground black pepper
- Crushed nut for garnish(cashew/pistachio/peanut)(Optional)
First of all, cut the head vertically, remove the tough, large, outer stalks of the celery, and as these are usually distinctively stringy, take a sharp paring knife and pare off the strings. Use the tip of a knife to cut the celery into several long strips, and then cut them horizontally into 4-5cm pieces.
Clean the Shrimp and remove the shell(Keep the shell).
Put the shell and 1 cup of water into the pot, heat to boil.
Turn down the heat, cover the pot and simmer for 10 mins.
Meanwhile, heat the 2 tablespoons olive oil in a large frying pan, put the shrimp, salt and freshly ground black pepper, keep stir fry till the shrimp change to pink color, around 3-4 mins. Put the shrimp on the plate and set aside.
Put 1 tablespoon olive oil into frying pan, add garlic and ginger, stir fry 15 seconds, add onion and celery, keep stir fry 3-5 mins.
Remove the shell from the pot, keep the soup.
Put back the shrimp to the frying pan with the celery, pour ½ cup of the shrimp soup, dry thyme, cook 1 min.
If it is too dry in the pan, can add a little bit more soup.
Can sprinkle crushed nut on top for decoration.