©2022
AuthorDartagnan"another Shanghai Sam's Exclusive featuring a tangy and sweet marriage of vinegars and Cantonese flavors on a quick and easy pan seared jumbo shrimp"
⅓ cup sugar
¼ cup rice wine vinegar
2 tbsp cane vinegar
1 inch ginger root, peeled and sliced very thin
2 tbsp peanut oil
1 medium red onion, shaved thin
2 small red chili peppers, sliced very thin
⅓ lb shiitake mushrooms, stems removed and chopped
4 cloves garlic, 2 chopped, 2 crushed
2 lbs jumbo shrimp, peeled, de-veined, tails off
Salt and fresh ground black pepper
1
Combine sugar, vinegars and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, cool, strain and reserve.
2
In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes, remove crushed garlic then add shrimp and toss 3 to 4 minutes more until pink and firm.
3
Douse the pan with the sweet vinegar, season with salt and pepper, to taste.
4
Serve with Shanghai Chopped Salad
CategorySeafood, Shanghai Sam\'s Polynesian Palace
Ingredients
⅓ cup sugar
¼ cup rice wine vinegar
2 tbsp cane vinegar
1 inch ginger root, peeled and sliced very thin
2 tbsp peanut oil
1 medium red onion, shaved thin
2 small red chili peppers, sliced very thin
⅓ lb shiitake mushrooms, stems removed and chopped
4 cloves garlic, 2 chopped, 2 crushed
2 lbs jumbo shrimp, peeled, de-veined, tails off
Salt and fresh ground black pepper