Recipes

Thai Garlic Shrimp (and really cheap wine)

March 29, 2015

Originally, I was really excited about sharing my Thai Garlic Shrimp recipe, especially after weeks of blogging about things like pole-dancers, men in capes and other important issues like cauliflower shrinkage.  I figured my six followers, who thought this was a food blog, would be anxious to see an actual recipe.

But when I went to the grocery store to get the ingredients my focus faltered. I discovered that the “affordable” wine I like was on sale. I’m not talking about one or two dollars off here, I’m talking about “BUY ONE GET ONE FREE.” affordable had become cheap—no— virtually free.  In my frenzy of excitement loading my cart with Natura Unoaked Organic Chardonnay, (did I mention ORGANIC) I lost all sense of time and place.

Barely able to push my wine-ladened cart, I eventually managed to gather the necessary ingredients and made it to the car.

In the elevator back at the frat, one of my  chirpy “sisters’ mistook me for some sort of wine delivery person (Do they even deliver wine? Who knew?) When I assured her it was all for me, but that it would “last a very long time,” she looked relieved and offered to help me to my apartment.

Once I had packed away my bounty, I was finally ready to focus on the recipe at hand —THAI GARLIC SHRIMP. Probably the easiest recipe known to man, and in fact, a good man dish. The only semi-fancy thing need is oyster sauce, the rest you should be able to find in your fridge somewhere buried behind the beer, or in my case, (pardon the pun) wine.

You can have have it as a main course or an appetiser or a bed-time snack. the choice is yours.

Garlic Shrimps

1-2 pounds of extra large shrimp (this a a great oxymoron.) In reality I’m always dissppointed with how puny extra-large shrimp are. The best would be Jumbo but they usually come with a jumbo price and if you buy those you may not have enough money to buy a years supply of cheap wine even with the big “Bogo” sale. So… the ones in the picture are “extra large”

2 Tbsp Sugar

4 Tbsp Soya Sauce

2 tsp oyster sauce (gotta whack that bad-boy to get anything out of the bottle)

2 tsp black pepper

2 Tbsp chopped garlic (I use my little handy-dandy food processor)

4 Tbsp Veg Oil.

Roughly chopped corriander

 

Method:

Mix all of the sauce ingredients together in a work bowl (except the oil)

Shrimp marinating in garlic sauce

Shrimp marinating in garlic sauce

Peel and devein shrimp (as per usual try to get someone else to do this job)

Add shrimp to bowl and let sit for 3-5 minutes, unrefrigerated

Heat oil in pan on high

Add shrimp and sauce

Cook just until pink and then slide unto a fancy lettuce lined dish sprinkle with coriander and then, if you have a blog, sit it next to a bottle of cheap wine and tulips and take pictures until the shrimps  are cold.

Cooked to perfection

Cooked to perfection

 

8 Comments

  • Reply Brenda Pledge March 29, 2015 at 1:19 am

    This is such a great recipe. Super easy, super yummy. 🙂
    I think the same can be said about the 2-for-1 wine.

    • Reply carolynamaral@gmail.com March 29, 2015 at 2:53 am

      It was a serious deal…

  • Reply Jennifer Outerbridge-Smith March 29, 2015 at 2:15 am

    Hi Carolyn. Recipe looks fantastic. I will have to be a little more guarded with telling my husband that I’m reading your recipes because he might expect me to cook. Really, just enjoy your witty content.

    • Reply carolynamaral@gmail.com March 29, 2015 at 2:52 am

      Lol! Yes, keep it a secret… cooking is much more enjoyable when all you have to do is eat!

  • Reply Sue Reeves March 29, 2015 at 5:32 am

    Yummmmmm. I can picture munching these on the deck at our Ingonish Beach house while the steaks sizzle on the Barbie, glass of wine in hand of course. Looking forward to trying them!

    • Reply carolynamaral@gmail.com March 29, 2015 at 11:19 am

      Shrimp and steak—yum!

  • Reply Barb March 31, 2015 at 12:56 pm

    This is the exact same recipe I used, back in my cooking days, for green beans.
    small green beans picked fresh from our garden
    wash and blanch for 1 minute
    marinate in your recipe
    serve, as appetizer, or with meal

    BTW: Love your blog, from the California coast!

  • Reply Carolyn March 31, 2015 at 4:13 pm

    Barb,
    Great to hear from you and glad you like the blog! That would be really yummy with green beans, for sure (as long as I can still drink the wine…)
    Looking forward to seeing you on your next trip to Bermuda!
    xx

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