Asian/Maryland Fusion Hard Cider Shrimp

"This was an experiment I tried for dinner one night, and it turned out incredibly well! It all started because I was craving shrimp scampi, but didn't have several of the necessary ingredients. Instead, I improvised. This is the result."
 
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photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
Ready In:
49mins
Ingredients:
10
Serves:
2
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ingredients

  • 1 lb shrimp, cleaned, raw, and unpeeled
  • 1 (12 ounce) bottle hard apple cider
  • 1 tablespoon Old Bay Seasoning
  • 2 tablespoons szechuan sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sriracha sauce
  • 1 teaspoon garlic, freshly minced
  • 1 teaspoon onion powder
  • 1 teaspoon mixed Italian herbs, dried (basil, oregano, parsley, rosemary, etc)
  • 1 teaspoon powdered hot pepper (optional)
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directions

  • Combine 1/2 bottle of the cider and the rest of the ingredients (except the shrimp and the powdered hot pepper) in a gallon size sealable bag or marinating container, and mix well.
  • Add shrimp to the marinade, and lay flat in refrigerator, marinating for about 15 minutes on each side.
  • Pour the rest of the cider into a medium/large saucepan (one big enough to lay out all of the shrimp in a single layer) and bring to a boil.
  • Reduce heat to medium, and add marinated shrimp, along with all of the marinade liquid. Spread shrimp out in a single layer. Sprinkle with half of the hot pepper, if you're using it.
  • Saute shrimp for about 5-7 minutes per side, keeping it moving (but not allowing them to overlap - gently shaking the pan occasionally does the trick). The shrimp are done once they are pink throughout.

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Reviews

  1. teresas
    This is packed full of nice and spicy tasting ingredients that we just loved it! I wasn't sure if you were suppose to use the sauce or just eat the shrimp. So I decided to use the sauce. I did peel the shrimp and removed the tails (DH doesn't like them left on). I served this over rice and used about 1/4 of the sauce. I couldn't locate szechuan sauce at the store so made recipe #147645 and it worked great. Thanks for posting. :)
     
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RECIPE SUBMITTED BY

I grew up in an Italian household. My father is a graduate of the Culinary Institute, and my extended family is full of incredible cooks, all of whom know old world Italian cuisine as well as any four-star chef. I learned my way around a kitchen from all of these incredibly talented people. Even though I've never been to culinary school myself, almost all of those that I've cooked for consider me one of their favorite chefs. Ever since I was a child, cooking has been a passion of mine. I started off with simple things like omelets and tuna salad, and over the years graduated into far more complex and complicated recipes such as various marinades, brines, homemade sauces, sautees, and meals full of subtle and varied flavors, both strong and delicate. I also love to create new dishes in the kitchen, the successes of which will be posted here. I'll also be posting a few of the old world Italian recipes I make on occasion. Since my love of food has made my weight rather unhealthy, I've been focusing more on healthy dishes lately, and have been learning various Asian cuisines, as well as relearning cuisines I previously had developed my skills in, in order to eat far healthier, but still enjoy good food. The cuisines that I've developed my skills with are as follows: * Mediterranean/Italian/Greek * Cajun * Maryland * General American (steaks/burgers/fried stuff/etc.) * Tex-Mex Cuisines that I'm still developing, but have mastered a few dishes, are as follows: * English/Scottish/Irish * Various Asian cuisines (Thai, Vietnamese, Japanese, Chinese) * Caribbean <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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