Shrimp with Spicy Ginger-Garlic Sauce
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Ginger, garlic, parsley, soy sauce, and white wine are the level of exoticism we've grown accustomed to. Chef John Smith, from a popular American restaurant, combines these elements into a unique dish, but the stars of the show remain the Argentine shrimp, the size of langoustines. When you come across these giants, you need to know how to present them at their best. Cooking these shrimp is a delight, but it's important not to overdo it or overwhelm the sweet meat with an excess of spices. Here, the balance is maintained, and surrounded by a salty, spicy sauce with wine notes and the refreshing bite of herbs, the shrimp showcase their finest qualities.
Ingredients
- Tiger shrimp in brine - 2 lbs
- Olive Oil - 2 spoons
- Parsley - 2 sprigs
- Garlic - 6 cloves
- Soy Sauce - 7 teaspoons
- Honey - 2 spoons
- Onion - 1 head
- Grated Ginger Root - 1 piece
- Paprika - 2 spoons
- Ground Black Pepper - a pinch
- Dry White Wine - 4 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the shrimp, keeping the heads and tails intact. Remove the intestinal vein.
Step 2
Prepare the marinade: chop the parsley and garlic, then mix them with oil and soy sauce.
Step 3
Place the shrimp in the marinade and let them sit for 30 minutes.
Step 4
Meanwhile, blend the garlic, ginger, pepper, paprika, soy sauce, and honey into a paste in a blender. Pour in the wine and mix well.
Step 5
Heat a skillet with a small amount of olive oil and sauté the shrimp on both sides for 2–3 minutes each.
Step 6
Remove from heat, transfer to a bowl, and cover tightly to prevent the shrimp from cooling down.
Step 7
In the same skillet, adding more oil, sauté the finely chopped onion until golden brown.
Step 8
Pour in the soy-honey sauce, season with salt, and simmer over high heat for 3–5 minutes until the sauce thickens.
Step 9
Remove the sauce from the heat, blend it again in a blender, and pour it into a sauce boat.
Step 10
Serve the shrimp with the sauce.
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