Recipe by Hey Jude
This shrimp has a wonderful flavor! This is a recipe I adapted from Nina Simonds' book "A Spoonful of Ginger". Prep time includes marinading time. ***Note: there is 2 tablespoons of ginger in this recipe. If ginger is not to your taste, then I suggest you move along :)
Top Review by WI Cheesehead
I love the ease of this recipe and how tender the shrimp came out. I just got a bamboo steamer, so am looking for more recipes to use with it, so I tagged this in Aus/NZ Recipe Swap. The ginger flavor was a bit strong, so I would try cutting it to 1/2 T and maybe increasing the sesame to 1 T and the onions to 2 T, just my preference. I steamed broccoli in the top layer and it was all done in 5 minutes or so. Think I will save the cabbage, puree and put in something else for extra nutrition. NOTE: When I first made this, I now realized that I cut the recipe in half, EXCEPT for the ginger! LOL So, obviously, it was too heavy on the ginger. I will make this again, as I loved the steaming. So I uppped the stars bcz of my stupidity!
- 3 1⁄2 tablespoons rice wine or 3 1⁄2 tablespoons sake
- 2 tablespoons finely minced fresh ginger
- 1 1⁄2 tablespoons minced green onions, white part only
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 lbs large shrimp, shelled, deveined
- 5 -6 leaves blanched cabbage
- 1⁄2 cup chicken broth
- 2 tablespoons minced cilantro
Directions See How It's Made
- Combine wine, ginger, onions, soy sauce and sesame oil in a medium bowl.
- Add shrimp; toss to coat.
- Cover; refrigerate 30 minutes.
- Heat 1 inch of water to boil in a large pot.
- Line steamer tray with blanched cabbage leaves.
- Arrange shrimp on top, letting marinade cling to them.
- Carefully lower steamer tray over boiling water; cover.
- Steam 3-5 minutes, depending on size.
- Heat broth and cilantro to boil in a small saucepan.
- Place shrimp in serving bowl.
- Pour hot broth over shrimp.
- *Toblanch cabbage leaves, drop in boiling water for about 10 seconds, then rinse under cold water.
- Drain on paper towels.