Cooking #1: Drunken Shrimp

For the first Cooking night, I made a favorite dish – Drunken Shrimp, also known as Shrimp With Gin.  It was served with Sticky (Sushi) Rice, and Asian Carrots & Snowpeas.

Mike brought an Asian lettuce wrap appetizer; it was a perfect opening for the meal, and it disappeared very quickly.  He also provided an appropriate beer: Asahi, a very nice dry rice beer that I’d never had before, but went well with everything.

Asian Lettuce Wraps

Shrimp with Gin, or Drunken Shrimp:

This recipe is very straightforward, but is meant for those who love ginger.  The inspiration for this dish came from an old copy of The Frugal Gourmet, but I’ve fiddled with it over the years.  The recipe below serves four – scale up as needed.

  • 1/2 pound shrimp
  • 1 tablespoon peanut oil
  • 2 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1/4 onion, chopped
  • 2 tablespoons soy sauce
  • 5 tablespoons gin
  • 1/2 tablespoon arrowroot starch

Shell the shrimp, and rinse thoroughly in cold water multiple times.  Mix the soy sauce, gin, and arrowroot starch and set aside.  Heat a wok or fry pan, then add peanut oil.  Add onion, garlic, and ginger, stir, then add shrimp.  Stir rapidly until the shrimp begins to change color.  Add the gin/soy sauce mixture, making sure that the arrowroot starch hasn’t settled to the bottom.  Stir rapidly until the sauce thickens and the shrimp are pink.  If you want it spicy, add some crushed szechuan peppercorns with the onion and garlic, or some tabasco sauce (or equivalent).  Serve over Sticky Rice.

Cooking the shrimp

Almost done...

Sticky Rice:

This is a relatively quick way to make sticky rice.  If you want to use it in sushi or sashimi, let it cool more than described here.  Don’t forget to remove the pot from the heat, or the rice on the bottom will get overcooked.

  • 1.5 cups sushi rice
  • 1.75 cups water
  • salt to taste
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar

Wash the rice multiple times in cold water, draining frequently, until the water mostly stays clear.  Drain the rice.  Bring the water to a boil in a large pot, adding salt as desired.  Add the rice and return to a boil, stirring frequently.  Allow to boil for two minutes.  Reduce heat to the lowest possible, cover pot, and cook for 15 minutes.  Remove from heat and let sit 5 minutes.  Mix sugar and rice vinegar together, stirring until the sugar has dissolved.  Spoon over rice, distributing evenly.

On the stove

Asian Carrots & Snowpeas:

A very straightforward Asian-style side dish.  It can be dressed up by adding other vegetables or tofu, and if a hotter version is desired, szechuan peppercorns, tabasco sauce, powdered hot pepper or wasabi can be added.

  • 2-4 carrots (depending on size)
  • 1/2 pound snowpeas
  • 2 tablespoons peanut oil
  • drop or two of sesame oil
  • 2 tablespoons soy sauce
  • 1/2 tablespoon hoisin sauce
  • 2 tablespoons water
  • 1/2 tablespoon arrowroot starch
  • tabasco or szechuan peppercorns to taste

Peel the carrots and chop.  I often cut in thin planks diagonally rather than directly across the carrot.  Snap the tips off the ends of the snowpeas.  Mix the water and the arrowroot starch and set aside.  Heat a wok, then add the peanut oil and the sesame oil.  Add carrots and toss rapidly for one to two minutes, then add snowpeas.  Toss for another minute, then add soy sauce and hoisin sauce. Stir until carrots are no longer crisp but are still moderately firm.  Add arrowroot starch/water mixture and cook until sauce thickens.

Asian Carrots & Snowpeas

– David

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6 responses to “Cooking #1: Drunken Shrimp”

  1. happinessafterheartache says :

    Oh yum, my mouth is watering…..thanks a lot, now that Greek Yogurt is definitely not doing it’s job to keep my hunger at bay right now! Looking forward to reading more!!!!

    • 5xdavid says :

      Unlike Mike’s previous blog, we’re planning on posting more recipes; hopefully there’ll be something for everyone as we go along…

  2. The Hook says :

    I love the name of this dish!

    • 5xdavid says :

      I’ve cooked a variation with whole shrimp still in their shells – then you really can imagine drunken shrimp staggering around, futilely trying to coordinate all of those legs…

      • Seashell says :

        Right now I’m imagining a drunken Mike staggering around, futilely trying to coordinate his 2 legs!

      • 5xmike says :

        Hey..I resemble that remark! Or at least I have on a few occasions, but this was a very leisurely evening with only a couple drinks. David and I will be talking about drinking in this blog, but it will hopefully be just about the intoxicating flavors.

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