On Jul 13, 10:10*am, wrote:
> It's been too hot to and I haven't felt like cooking. So when I
> finally felt like cooking I took some shrimp out of the freezer and
> marinated them in some soy sauce with a healthy drizzle of olive oil
> and a few drops of sesame oil, some garlic and ginger.http://i36.tinypic.com/2nqgrvt.jpg
> Yes, that's a tonic bottle in the background.
>
> Sauted the shrimp in a few tablespoons of butter, then added a healthy
> glug of white wine. Took out the shrimp and reduced the sauce a
> little.http://i34.tinypic.com/29wld10.jpg
>
> Wish I woulda served these over rice vermicelli noodles. Not thinking
> I served over ww spaghetti. *Still very good but...http://i33.tinypic.com/2vtxog7.jpg
>
Very fusion of you: soy and sesame and ginger from the asian kitchen,
olive oil and butter from the western kitchen. Last time I did shrimp
I stayed western: white wine and salt marinade, sauteed in butter,
removed, shallots into butter along with the reserved marinade, red
pepper flakes, lemon juice, boiled down, cold butter swirled in at
end, served with angel hair.

Time before was fried in tempura batter but none of the rest of the
meal was tempura or Japanese.

These were both with TJs frozen raw shrimp, which are only just okay.
I'm going to get some big fresh ones next time I go to the
fishmonger. When I do, I'd like to grill them. Anyone got a great
marinade for grilled shrimp? -aem