Pan-fried shrimp with balsamic glaze

A variation of sweet and sour shrimp on the menu at Happy Lucky or Golden River or Giant Panda, the ubiquitous Americanized Chinese restaurant of your choice, which was what I was hoping for.  I adapted this Jean-Georges recipe from serious eats, substituting balsamic vinegar for the red wine vinegar and reducing the sugar.  The results — crisp, sweet shrimp lightly coated in a tangy, syrupy glaze — were not bad.  But still, it’s hard to beat the real thing when you’re in the mood, so next time I think I’ll just skip the dirty work and opt to pick up the phone.

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