When I read that Sugar Plum was having a virtual pub crawl and asking everyone to bring a dish that had alcohol in it, I actually thought of this dish. I made it before, maybe 20 years ago, and have thought of it every now and then ever since.
This comes from Jeff Smiths cookbook The Frugal Gourmet. You don't really taste the gin in this so don't worry about that. There are a few things that people may not like about this dish: You don't de-vein the shrimp beforehand, you leave the shells on. It can also be a bit salty so you might want to use less salt than required. And this isn't a dish you want to serve at a nice dinner party as it can get pretty messy. But if you don't mind those things, this dish is pretty dang good. It's also super easy and quick to make.
The recipe states it makes 3 or 4 servings. A half a pound of shrimp serves 4? Not on my planet. We actually doubled this recipe and the two of us ate the whole thing. We didn't eat the shells as Jeff suggests. There is some "sauce" with this...once we took the shells off the shrimp we dunked the shrimp in the sauce before eating. This had a great taste and we will probably make this again...not just because it tastes so good but you can put it on the table in less than 10 minutes!
SHRIMP WITH GIN
1/2 pound large shrimp, in shells
1 tablespoon peanut oil
2 teaspoons salt
2 cloves garlic, sliced
1 teaspoon fresh-grated ginger
2 green onions, chopped
1 tablespoon light soy sauce
2 tablespoons gin
Have all ingredients ready. This dish must be done very quickly and over very high heat. Do not peel the shrimp.
Heat the wok or frying pan until very hot. Add the oil, salt and garlic all at once. Throw in the shrimp, and chow it for a moment. Add the ginger and the green onions, still at high heat. Toss about for a moment until the shrimp changes color from a gray to a bright orange-pink.
When the shrimp are cooked to your taste, and this should take only a moment, throw the soy sauce and the gin into the pan all at once. It should make a great sizzling sound. Put a lid on the pan immediately, and turn off the heat. Serve while still hot. Each guest may peel his own shrimp, but many of us eat the shell and all. This dish is that good (these are Jeff's words). Serves 3 or 4
Note: I used Bombay Sapphire gin. We used medium count shrimp.
Note: I doubled the recipe. I used a large frying pan, not a wok.
Looks wonderful! You did a great job.
I made shrimp last week, and it took SO LONG to peel, devein, and take the tails off of the shrimp. Was that even necessary? You didn't do it. I guess I'm freaked out about shrimp "sewage" you know?
Posted by: Emiline | March 17, 2008 at 09:31 AM
A great entry for the pub crawl.
Posted by: peabody | March 17, 2008 at 10:22 AM
I also like the dish "Gin with Shrimp"! : )
Posted by: amy | March 17, 2008 at 05:13 PM
Yum - that looks good!
Posted by: Jan | March 18, 2008 at 06:57 AM
hmmm, I can't imagine eating the shells, that just sounds wrong to me! Other than that, the recipe sounds deliciously aromatic.
Posted by: foodhoe | March 19, 2008 at 12:18 PM
Emeline - You can buy shrimp which is deveined but still has the shell and tail on.
Peabody/Jan - Thanks!
Amy - ah yes, the Gin with Shrimp...maybe I'll try that-giggle.
Foodhoe - Mr. L tried to eat one with shell on and though he said it was doable, he didn't like the crunch.
Posted by: Mrs. L | March 19, 2008 at 09:44 PM
No shells, no tails, no veins please! It does look good. Cannot you cook it for me without the shells, tails and veins?
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