Cucina Fresca: Garlic Ginger Shrimp

Posted on by Corelyn

As many of you already know, Jennie is the boss of me. That’s right. I fear her wrath. And since she and I have a GMS video conference scheduled for tonight, and I was supposed to post about this shrimp recipe about a week ago, I am scurrying to post this quickly and hope she never knows the difference.

This is probably a fool-proof plan, right?

Ignoring the obvious irony that I’ve just admitted my own scheme in a public forum, I’m just gonna launch right in here.

August was the month I rediscovered the magic of frozen shrimp. Fun fact: Did you know that frozen shrimp is usually fresher than the fresh stuff you buy at the grocery store? (Unless you live right on the coast, of course) This is because most frozen shrimp is frozen right away and does not thaw out again until you take it out of your freezer, but “fresh” shrimp is also frozen right away, then thawed out again in order to sit all fresh and pretty in the seafood section of your grocery story.

This is fine if you intend to cook it immediately that night. But do you really always do that? Or do you sometimes buy it, forget to cook it and end up leaving it in your fridge another night or two before finally realizing you need to eat that stuff TONIGHT or it will definitely not be good anymore. Yeah, me too. The answer, for so many reasons, is frozen shrimp.

Start by thawing your shrimp and peeling it.

Heat the sesame oil. You can use olive oil, but it won’t be as delicious. Saute your garlic and let it brown.

Than add your shrimp and grated ginger and let the shrimp cook and start to turn pink. My shrimp was pre-cooked, so this was mostly an exercise in letting the shrimp really pick up the ginger and garlic flavors. It also resulted in the most delicious smell you can possibly imagine.

While all this deliciousness is wafting through your kitchen, juice your limes or lemons. Limes are really better, but lemons will do in a pinch. In this case, I only had lemon.

Measure some wine. Of note: you can see my notes in the background, here, and also a shot of the original Real Simple recipe from which I adapted this. I couldn’t find the recipe on their website, but it’s from a 2010 issue. I think August?? Also, I’d like to point out that my mother has this filed in her recipe binder under F, for Fish. I’m telling you, it’s like the mixed up files of Mrs. Basil E. Frankweiler trying to find a recipe in her binders, sometimes.

Back to our regularly scheduled programming, combine the lime (lemon) juice, wine, and vinegar.

Add the liquid mixture to the shrimp and let simmer.

MMM. Scallions.

Almost done!

Grab some sesame seeds and sprinkle ’em on top of everything. Maybe throw some in the air, dance around a little. You know, if that’s your kinda thing.

In theory, 1 pound of shrimp could serve 4, but three of us polished this off with no trouble as it’s very hard to stop eating…

Full recipe here.


 

Yum
 

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