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Wok eggs, fried rice and hot Dry Noodles.
This is our adaptation of a recipe from “More Mexican Everyday” by Rick Bayless. Adding the shrimp at the end, after the rice has steamed, and allowing them to cook gently with residual heat ensures they are plump and tender and not overdone. We layer in herbal notes by simmering minced cilantro stems with the rice, then folding in chopped cilantro leaves just before serving. If you like, offer lime wedges for squeezing.
pound extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry
Kosher salt and ground black pepper
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