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.

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

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