I eat a lot of shrimp, and I east a lot of sushi. The crossroads of which being a shrimp and avocado appetizer that one of my regular lunch spots had on special a few months back. The unfortunate thing about restaurant specials is that they don’t always make it onto the regular menu. The best solution to this problem I’ve found is to experiment making it on your own.
One of the reasons I eat so much shrimp is because can do many things with it. Just like Bubba said:
On this particular occasion I guess you could say that we are going to sauté it. I’m no professional chef so I am often unaware of the exact terminology of the methods of cooking that I am doing. As long as the food you’re cooking comes out good does it really matter what you call what you did to make it?
This dish is really all about the sauce. The shrimp themselves are seasoned fairly moderately so the sauce controls much of the flavor of the dish. From my experience the shrimp will pick up some of the sauce from finishing cooking in the pan. To really get the full effect I recommend pouring the remainder of the sauce over (after running it through a fine strainer).
This recipe is one that I genuinely feel like anyone and everyone can make on their own.
Ginger Soy Shrimp
Prep
Cook
Total
Yield 2 servings
Ingredients
- 1 lb. shrimp, peeled and deveined
- 2 tbsp Creole seasoning
- 2 garlic cloves, minced
- 1/4 cup ginger, minced
- 1 cup soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
Instructions
- Mince garlic and garlic and set to the side.
- Heat olive olive oil over medium heat in a small sauté pan.
- Add shrimp to the sauté pan and cook for two minutes. Flip shrimp, cook for another two minutes, and remove shrimp from pan. Reduce heat to medium low.
- Add soy sauce and balsamic vinegar to the pan and cook for 10 minutes.
- Add garlic and ginger to the pan and cook for another 5 minutes.
- When the sauce begins to thicken add shrimp back to pan to coat shrimp in the sauce; 30 seconds or so on each side.
- Remove shrimp from the pan and serve with extra sauce pored over top.
Courses Appetizer
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.
Have a blessed day,
Benjamin