Bite by Bite
Conquering My Culinary Bucket List One Dish at a Time
By Emily Banks Wooten
We enjoy shrimp and one of the reasons why is because it is so versatile. While scouring the internet recently for some new recipes for shrimp, I came across these two. They were appealing for several reasons – first, the flavor combinations sounded wonderful, and secondly, they both looked quick and easy. There’s nothing I love more than a recipe that comes together quickly for a good weeknight meal and these two definitely fit the bill.
The “20-Minute Honey Garlic Shrimp” was excellent. It came together easily and quickly and was a hit with all of us. For Daughter, I served it over a bed of white rice mixed with chopped broccoli. For Hubby and me, I served it over a bed of cauliflower rice, also mixed with chopped broccoli. And while the recipe refers to the minced fresh ginger and chopped green onion as optional, you’ll be doing yourself a huge disservice if you don’t use them. I consider fresh ginger a must any time I’m using garlic, honey and soy sauce, as it just completes the marriage of the Asian-inspired flavors.
As for the “Creamy Garlic Shrimp,” let’s just say I was extremely underwhelmed. It could possibly be because I served it over a bed of cauliflower rice, which, to be honest, I’m getting more than a bit tired of. However, I really think it was because it just turned out sort of bland and flavorless. If I attempt it again, I will definitely amp up the salt and pepper to begin with, and then add a bunch more spices. It’s got potential.
20-Minute Honey Garlic Shrimp
-⅓ cup honey
-¼ cup soy sauce
-2 garlic cloves, minced (or 1 tablespoon jarred minced garlic)
-Optional: 1 teaspoon minced fresh ginger
-1 lb. medium uncooked shrimp, peeled & deveined
-2 teaspoons olive oil
-Optional for garnish: chopped green onion
•Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade and half for cooking the shrimp.
•Place shrimp in a large sealable container or zipped-top bag. Pour ½ of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
•Cover and refrigerate the rest of the marinade. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice.)
•Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet and discard the used marinade. Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
•Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.
Creamy Garlic Shrimp
-2 tablespoons vegetable oil
-2 lbs. jumbo shrimp, peeled, deveined, and tails removed
-¼ teaspoon salt
-¼ teaspoon ground black pepper
-2 tablespoons butter
-1 tablespoon garlic, minced
-2 tablespoons white wine
-1½ cups heavy cream
-1 teaspoon Italian seasoning
-½ cup white cheddar cheese, shredded (or grated parmesan cheese)
-1 tablespoon fresh parsley, finely chopped
•Heat oil in a large skillet over medium high heat for 2 minutes until the oil is sizzling hot. Add shrimp and sear for 2-3 minutes on each side until they turn pink and are fully cooked through. Season with salt and pepper. Set aside on a plate.
•Add butter and garlic to the same skillet and sauté until fragrant, about one minute. Add wine and stir well to combine, about one minute.
•Add heavy cream, Italian seasoning and white cheddar. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
•Return the cooked shrimp to the skillet and toss well to coat. Garnish with parsley and serve immediately with pasta, rice, or mashed potatoes.