Food You Can Eat: Ginger Shrimp

Disclaimer: this tastes better than it looks…

The sauce of this dish is similar to that of the classic at every Chinese takeaway ever, shrimp in lobster sauce. I think that it is the cornstarch. Also, if you have leftover cooked, cubed chicken or some tofu, I think that they both would work here.

Sauté 6-8 cloves garlic, 1 large chopped onion, and 2 tablespoons minced or grated fresh ginger root in 2 or three tablespoons of oil, just a few minutes, until fragrant. Add a pound of large-ish shrimp, salt and pepper to taste, hot pepper flakes to taste – at least 1 tablespoon – and cook another 5+ minutes until the shrimp are a soft pink.  

Stir in 1/4 cup ketchup, 1 tablespoon white sugar, 3/4 cup beer, 1 tablespoon toasted sesame oil, and 1 tablespoon cornstarch dissolved in 1 tablespoon water. Finish cooking until the shrimp are bright pink and done.

Serve over rice (I used jasmine) and top with chopped scallions.

About Elliecoo 524 Articles
Four dogs, one partner. The dogs win.


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