MoM June ’08 Food & Wine: Ginger-Garlic Shrimp

Last time I mentioned that we might be open to friendly offers from magazine editors to facilitate a favorable AwK review of your product. Since we had no takers, I can only blame myself for not communicating our intentions clearly: WE CAN BE BOUGHT.

Ok, on to another (regrettably) payola-free review of one of the recipes in the latest issue of Food & Wine:

Ginger-Garlic Shrimp with Tangy Tomato Sauce

ginger-garlic shrimp

Ingredients: Shrimp

  • 1/2 cup vegetable oil
  • 1/4 cup finely chopped parsley
  • 2 tablespoons minced garlic
  • 2 tablespoons finely chopped basil
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper
  • 2 1/2 pounds large shrimp, shelled and deveined

Ingredients: Dipping Sauce

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • 3 stalks of fresh lemongrass, tender inner bulb only, minced
  • 1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • Kosher salt


  1. Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
  2. Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
  3. Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.

Again with the no pictures of the cooking. Yes I will stop sucking soon, I promise. This is a pretty standard marinated shrimp dish, but while the grill did nothing for the clams, they did a ton for the shrimp. Oh man, this was amazing. I had forgotten what a potent combination ginger and shrimp were. I don’t need to comment too much on the mechanics of the dish, it’s pretty straightforward. But, man, THIS I will make again.

The part I was a lot less impressed with was the tomato sauce. I think the main problem here was I couldn’t find lemongrass so I had to use powdered. I know, normally lemongrass is pretty easy to find, a lot easier than finding powdered lemongrass, that’s for sure. But this particular day, no soap. Add to that some fairly flavorless tomatoes and this sauce didnt even make it on the plates. Luckily it didn’t need to since the shrimp were so good. And I am willing to call this part user error. Most of the time the “Citizen” in “Citizen Chef” stands for “Normal Guy Who Really Screws Up Simple Dishes And Should Shut Up And Watch The Food Channel Instead Of Writing Things For People To Read”

So make these shrimp, grill some bread and put the horseradish butter from the Pop Open Clams with Horseradish-Tabasco Sauce on it, and enjoy!

~Citizen Chef

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