"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-06-2004, 09:21 AM   #1
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
My Mom's Soy Ginger Shrimps - Not for polite company

My mom’s Soy Ginger Shrimps – Very easy and always a winner!

This uses unshelled shrimps.

Saute a few slices of ginger in a little oil until brown. Add water, soy sauce and sugar and lots of cracked black pepper until boiling. (Sorry I don’t have any measurements. Liquid should be about 3/4 the volume of shrimps in the pan. And just taste along the way -- as long as it’s not too salty. Should be sweetish.)

Then add the shrimps to simmer. Remove from heat as soon as shrimps turn pink. Optional: add a splash of brandy to finish the dish. Do not overcook shrimps. Serve immediately. Great with rice.

In our house, we go commando and unshell the shrimp with our hands and suck out the heads where all the flavor is. This is so good I swear you'll even spoon the sauce and drink it like soup.

Needless to say, this dish can't be served or eaten in polite company. LOL!

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 11-06-2004, 09:46 AM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
wow, thanks chopsticx. this sounds great. i'm getting tired of shrimp in garlic oil, and shrimp cocktail, and shrimp fra diavolo. this looks like it will be a nice change of pace. i think i'll try it with baby squids as well...
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 11-06-2004, 09:51 AM   #3
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
You're welcome bucky! Tell me how it goes! :D
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 11-06-2004, 12:56 PM   #4
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I'll definately be making this chopstix. I do something similar with salmon, and I add lots of scallions when cooking the salmon.
amber is offline   Reply With Quote
Old 11-06-2004, 03:33 PM   #5
Assistant Cook
 
Ferrari's Avatar
 
Join Date: Sep 2004
Location: USA,Massachusetts
Posts: 34
Hi chopstix. I see you are from Asia. I was just wondering if you have heard of ginger butter. I had it at a Japanese steakhouse and I cannot find it anywhere, yet I am dying to have it. (It was sooo good)

Just wondering if anybody knows how to make or if an Asian store would carry it.
Ferrari is offline   Reply With Quote
Old 11-06-2004, 07:54 PM   #6
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Hi Ferrari. No I haven't heard of nor had Ginger Butter. Can you describe it? What is it served with/on? Sounds very interesting!

I do know how to make ginger scallion oil which is great on steamed/poached chicken.
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 11-06-2004, 08:03 PM   #7
Assistant Cook
 
Ferrari's Avatar
 
Join Date: Sep 2004
Location: USA,Massachusetts
Posts: 34
Well they served it with white rice. It was served in little bowls so I assume it is homemade, or bulk.
It was one of those places where the chef cooks at your table, so the lady next to me says "I've been looking all over for this butter!"
And once I tried it, I was sold. It looks like regular yellow soft butter.
But the flavor is exquisite. I wonder if maybe they infuse regular butter with ginger.
Thanx for your reply. I'll let you know if I find anything. :D
Ferrari is offline   Reply With Quote
Old 11-06-2004, 08:50 PM   #8
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Ferrari, did the butter have bits of ginger in it? and did the ginger flavor taste cooked or raw? I want to try making it. Thanks!

Amber, scallions sound good to add! :)
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 11-06-2004, 09:51 PM   #9
Assistant Cook
 
Ferrari's Avatar
 
Join Date: Sep 2004
Location: USA,Massachusetts
Posts: 34
No chunks. Completely smooth. And the flavor of the ginger? I'm not sure.
Wait a sec, the ginger served with sushi, is that raw? The flavor in the butter is completely different than the ginger served with sushi. It must be cooked then. :)
Ferrari is offline   Reply With Quote
Old 11-07-2004, 12:34 AM   #10
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Thanks Ferrari! I'll try making it sometime. Btw, if you mean the sliced ginger served as garnish on sushi trays, that's pickled ginger, so it's not cooked.
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 11-07-2004, 12:34 PM   #11
Assistant Cook
 
Ferrari's Avatar
 
Join Date: Sep 2004
Location: USA,Massachusetts
Posts: 34
Yes. That's what I meant, the pink stuff. So......let me know how it turns out. Also, how do you cook ginger? I love the stuff. I marinated some steak in a ginger sauce the other day. Sooooo good.
Ferrari is offline   Reply With Quote
Old 11-07-2004, 01:09 PM   #12
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Hmmmmm, I've been doing compound butters this week, sounds to me like grating the ginger into softened butter blending well and freezing it. Add some scallions too. Does that sound right to you? BTW check out compound butter thread in the dairy forum.
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 11-08-2004, 08:12 PM   #13
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Ferrari,

Place young ginger slices in food processor to mince it very finely. Heat up oil in wok and dump minced ginger. Make sure oil is at least same volume as ginger. Add some chicken stock. Cook until chicken stock is completely reduced. Add salt to taste. Optional: add chopped scallions at the end.

Serve with poached chicken. Yum!
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 11-12-2004, 06:53 PM   #14
Assistant Cook
 
Ferrari's Avatar
 
Join Date: Sep 2004
Location: USA,Massachusetts
Posts: 34
Thank you chopstix.
That sounds like a great dish. I will cook that for dinner next week. :D :D
Ferrari is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Warm Ginger Cola for Cold Symptoms norgeskog General Cooking 13 12-08-2005 11:08 AM
Roast Turkey With Maple Glaze, Apples and Ginger Butter Ferrari Chicken, Turkey & other Fowl 1 11-13-2004 07:33 PM



All times are GMT -5. The time now is 08:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.