Prep 15 mins
Cook 10 mins
From the Frugal Gourmet, Jeff Smith. This is a simple appetizer recipe that Jeff created because he was inspired by a similar recipe he had eaten in San Francisco. It's an easy fix! You will have to peel and eat, so make sure to have plenty of napkins!
- 1 lb large shrimp, raw and in shells
- 1 tablespoon light soy sauce (I like to use low-sodium)
- 1⁄2 tablespoon dry sherry
- 1⁄2 teaspoon grated fresh ginger
- 2 tablespoons peanut oil
- 2 garlic cloves, chopped
- 3 green onions, chopped
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- Marinate the shrimp, in shells, for about 15 minutes in the soy sauce, sherry, and ginger. Drain.
- Stir-fry in a hot pan (on med. high heat) with the peanut oil and garlic until the color of the shrimp changes to pink.
- Add the green onions, salt and sesame oil. Toss until the onions barely wilt.
- Serve hot and let guests remove the shells right at the table!
Beautiful shrimp, which we enjoyed for appy night! They 'fried' up nicely, in the wok and finishing them with the sesame oil imparts a really nice depth of flavor. Served with ponzu as a dipping sauce. Definitely going into my 'Best of...' cookbook and we'll be having them again! Thanks for sharing, LifeIsGood!
Yum - great quick and flavorful shrimp! I used sunflower oil instead of peanut, and about half of the sesame oil. Ginger and garlic are a great combo with the shrimp. Easy to make, fun to eat - thanks for sharing the recipe!
These were so delicious and so easy to whip up. I used low sodium Soy Sauce with great results. I had them along with Asian Cole Slaw for a fabulous dinner! Thank you for sharing your recipe with us! Linda