We’ve been on a shrimp kick again. Only this time, we’re eating more than just the sriracha shrimp. J bookmarked this recipe on a wonderful recipe finding site, Big Oven. So far almost every thing we’ve made from the site has been delicious. While at first glance this dish may seem time and labor intensive, it isn’t. The key to making it a weeknight meal is to have the ingredients ready to go.
2 pounds jumbo shrimp shelled
5 stalks scallions finely chopped (more works too!)
8 cloves garlic, minced
5 slices ginger root finely chopped (we grated it, it was easier)
2-3 pods dried red chile peppers crushed (in a pinch you can use red pepper flakes)
1/2 cup Ketchup
1 Tbsp cooking sherry (this is a bit salty in my opinion, we usually use regular sherry)
1 Tbsp vinegar
1 tsp sugar
1 tsp soy sauce
1/2 tsp salt (if using cooking sherry, omit this!)
4 tablespoons cooking oil (you might need more or less depending on the oil you use. We found with sesame oil, it absorbs fast, but tastes the best!)
cornstarch about 2/3 of a cup should be enough
Put the cornstarch in a zip top gallon sized bag. Dry the shrimp with paper towels and put into the cornstarch bag. Shake. Pour about an inch of cooking oil in the bottom of a wok. Deep fry shrimp in batches until pink and slightly golden. Remove shrimp to a separate plate covered in paper towels. Ladle a bit of oil from the wok to a non-stick skillet. Heat and add scallions, garlic, ginger, and chile pepper mix in the oil until fragrant, about one minute. Pour sauce ingredients into the skillet, stir until bubbly. Return shrimp into the skillet, mix well. Serve over a bed of rice.
This dish is perfect for a hot summer night. It’s delicious and sweet and spicy and a touch sour. We’ve added a diced onion into the scallion mixture and it was wonderful. We’ve added broccoli into the sauce and it was fantastic. This might just be in my top five favorite meals. So good!
When J and I lived in San Antonio, we used to love to eat in Paesanos outdoor dining room. Especially in the middle of “winter” when they had the heat lamps going and the sunsets were amazing. We often ordered their signature dish, Shrimp Paesano (first dish on the link), which is amazing. Unfortunately, when we left from San Antonio, we couldn’t find a restaurant with similar flair in Columbia. After much trial and error, J finally recreated the dish for our recent anniversary after stumbling across this recipe online. It’s been about four years since I’ve eaten the real dish, but this recreation was so close I could almost see the beautiful sunset view.
2 pints half-and-half cream
salt & pepper , to taste
1 lb jumbo shrimp, about 20, peeled, deveined, tails left on (We actually removed them for easier eating)
2 cups flour
2 tablespoons vegetable oil
1 egg yolk
1 ½ cups butter, cold, cut into 1 inch pieces (cold is the key!)
1 medium lemon, juiced
4 garlic cloves , minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh chives, chopped
Pre-heat oven to 400º F. Soak shrimp in half and half for at least 30 minutes. Drain shrimp and dust lightly in flour. Sauté shrimp in vegetable oil for 5 minutes on one side in a medium-high skillet. Do not let the shrimp burn. You will have to do in batches so that you do not overcrowd. Do not turn shrimp. Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven. Turn to BROIL and broil for 5 minutes.
Mix egg yolk and lemon juice in half the butter in a sauce pan and stir over low heat until butter is melted; take off heat. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens. (Add a small amount of half and half to thicken if you like.) Add chives and parsley (we were out). Pool sauce in plates and top with linguini and shrimp. Serve immediately.
As mentioned above, I love this dish. It’s the perfect meal. Light and heavy at the same time. The sauce is decadent and delicious with bread. J makes a lot of great dishes, but this one is about perfect.
With the recent spring heat wave, we’ve wanted to use the grill as much as possible. We made these shrimp, pineapple and pepper kabab that tasted just like summer!
1/4 cup soy sauce
1/4 cup balsamic, red wine or rice wine vinegar
About 1-2 tbs honey
3-4 cloves garlic, minced
16 large jumbo shrimp
2/3 of a pineapple, chunked (canned is fine too)
1-2 red peppers cut into about 1 inch pieces
skewers (we use Bamboo ones)
Marinate the shrimp in the soy, honey, vinegar, garlic mixture for at least an hour. Soak the skewers in water for about a half hour (to keep them from burning on the grill). Alternate red pepper, shrimp, pineapple on the skewer. Cook for about 8 minutes on the grill. Serve with brown rice or barley.
Because I wasn’t sure how they were going to turn out, I just used large shrimp. In the future, I will definitely use jumbo shrimp. I’ll also make the marinade a bit spicier by adding some chili flakes or Sriracha sauce.