Black Garlic Stir Fry Shrimp
Aged Black Garlic was first thought of as a dietary supplement or a “superfood”; it has only become the hottest culinary addition in professional chef and home-chef kitchens recently. It is slightly sweet like molasses with a hint of fresh garlic. It’s texture is slightly chewy and gooey, which adds a nice depth to a stir fry sauce.
Remember the package David of Earthy Delights sent us? It is the package that keeps giving! Every time, I start to use something new, I just smile, as it is always so much fun. This time was no exception. David, was so kind to include this culinary must have, Aged Black Garlic. I thought it would go really well with a simple stir fry of shrimp with rice noodles (gluten free). The depth and the sweetness of the garlic added a very intense flavor to the dish, almost syurpy. For veggies I used what was on hand, celery, carrots and green onions and I only cooked them until they were slightly warmed though and still crunchy. The noodles added a nice silky texture to tie the dish together.
Recipe: Aged Black Garlic Stir Fry Shrimp
1 lb peeled and devined shrimp
4 celery ribs, sliced thinly at a slant
4 green onions, sliced thinly at a slant
2 carrots, sliced thinly at a slant
1 head of aged black garlic, peeled and sliced thinly
1/4 cup canola oil
1 package rice noodles, soak for 8 – 10 minutes, drain well
1/8 cup sesame oil
4 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons mirin wine
1 teaspoon fresh ginger, minced
Make sauce, by combining sesame oil, soy sauce, sugar, mirin wine, and ginger, stir and set aside. Heat 1/2 of the oil in a wok or deep dish saucepan until very hot, add shrimp, cook until pink, about 5 minutes. Remove from heat and set aside. Add rest of the oil, garlic, onions, celery and carrots and stir fry for about 10 minutes, until warmed but still crispy. Remove from heat and set aside. Add noodles to the pan and stir fry for about 3 minutes, add sauce, veggies and shrimp and warm for about 3 minutes. Serve. Eat.
Yummy!
I would really like to try that garlic. I wonder if Whole Foods has it. I know my local supermarket would not.
Looks so fresh & easy. I’ve got a great source for all unique produce in San Diego. Will def. have to check out the black garlic!
I’ve been hearing so much about this black garlic–will have to look for some. The stir fry looks fabulous, like anything with shrimp does.
Stumbled!
This looks delicious! I like to make garlic-chili shrimp. I’ll try it with black garlic next time.
Your tantalizing photos and description of black garlic induced a craving, even though I haven’t tasted it yet!
This is very intriguing. I have never come across black garlic. Obviously I’m not looking in the right places.
Thanks for sharing a unique ingredient.Your photos are beautiful.
Ahhh, so you went & splurged on these pricey beauts? The end result looks delish and I can imagine it tasted fab.
This looks awesome! I keep seeing more and more of this black garlic. I would love to try it. By the way, just wanted to let you know I finally ordered the Donna Hay book from your Amazon store. I’m excited to get it! Thanks for the recommendation.
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I love garlic and would like to try black garlic but I guess that will have to wait until I return to Fl in November.
I have loved seeing the recipes you and Steamykitchen have made using EarthlyDelight’s products. We are major foodies ourselves and love to experience unusual seasonings whenever we encounter them on our journeys.
Deborah
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