Peanut oil vrs. EVOO for wok?

Car Wash Mike

Trying scampi tonight in a wok. Just looking for last minute ideas/suggestions.
Sandbagger was kind enough to get me started in the right direction.[p]Mike

chuckls

Car Wash Mike,[p]Well I'm no expert, but my impression is that peanut oil is good to use if you are looking for a high-temperature frying oil. EVOO is probably nutritionally superior, but won't take as high a temperature before it starts to smoke.[p]For scampi, the cooking time is pretty short, and I wouldn't think you need a really really hot oil, so I might go with the EVOO[p]Chuck

thirdeye

<p />Car Wash Mike,[p]Peanut oil can stand higher heat than olive oil, but in the few minutes it takes to cook something like shrimp, I have no problem with olive oil. Here is a pic of some scallops in a flat bottom style of pan, which seems easier for me to control the heat. Below is one of my favorite shrimp recipes.[p]~thirdeye~[p]Camarones al Mojo de Ajo
Shrimp marinated in Garlic[p]
1 lb. large prawns
15 cloves of garlic (at least)
¾ t salt
¾ t fresh ground pepper
¾ t white vinegar
3-6 T olive oil
3-5 T butter
3-5 T fresh lime juice[p]From the underside, using scissors, cut the underbelly only. You can leave the heads and legs on.[p]Prepare 7 or 8 cloves of garlic by: Finely chopping or puree in blender or use garlic press. The prepared garlic in the jar works great also.[p]Marinate prawns in garlic, vinegar, salt and pepper for about one hour in a plastic baggie, turning at least three times.[p]Add about half of the butter and the olive oil into a preheated heavy skillet. Add the prawns (and the marinade) and sauté allowing the shells turn a nice orange color. About 4 to 6 minutes depending on the size of the shrimp. Don’t overcook the shrimp! Add 7 or 8 cloves (or more) of chopped garlic and the rest of the butter and remove from the cooker. Toss for about 1 minute (be careful not to burn the garlic!) Add the lime juice and toss for 1 more minute. [p]Dump everything into a platter and serve.[p]

Bobby-Q

Car Wash Mike,
I see posts about EVOO all the time (on other food forums) and it makes me wonder what the stuff is that these folks are getting. The way I know it is EVOO is basically unpressed natural drainage oil from the olives, very intense flavor and fairly strong green color. Perfect for salads and finishing sauces or perfect for dipping bread, completely inappropriate for anything involving heat.[p]EVOO in it's real form would probably smoke the second you put it into a sautee temperature pan or wok. Smoking means it is burning and you have just lost the flavor.[p]Is this EVOO something from like Sam's or Costco that is clear and very light or is it heavy and green?[p]I'd go with peanut oil and get the temp high enough to cook those puppies in a couple of seconds.

Car Wash Mike

Bobby-Q,
I have both. I went with peanut oil. Thanks for the response.[p]Mike

wfd146

Car Wash Mike,[p]Doesn't Canola oil have a highest smoke point of most oils with the exception of peanut oil? I thought Alton Brown did a test on his show.