As an Amazon Associate I earn from qualifying purchases.
A shrimp appetizer that also doubles as a main course. Easy too.
Shrimp Appetizer Does Double Duty
I love this recipe!
The reason is so obvious–it wears many hats. First of all, it’s a great appetizer. Coming in at a close second is it’s also good enough for a main dish. I should mention here that it’s also great chilled as an appetizer. What more could you want?
Long-time readers here know that I’m a real nut for anything with an Asian flair. To me, the flavors meld so well together to create perfect seasoning. The flavors are rich, deep and aromatic, however, they never overpower anything.
These shrimp appetizers are no exception. Everything is understated and lets the flavor of the shrimp shine through.
As far as the seasoning, it’s the usual suspects: garlic, ginger, soy sauce and dark sesame oil. The dark sesame oil gives this shrimp a hint of nuttiness that blends so well. Don’t be tempted to leave it out; it’s a necessary flavor. I will say that it’s a bit pricy, but treat yourself to a bottle of it. You won’t be sorry. It’s sold in the Asian section of your supermarket. It may also be over by the oils but be careful to read labels. There’s a lighter sesame oil that has no flavor and is used like vegetable oil. Don’t get that one!
Size Matters For Shrimp Appetizer
The size shrimp you use here matters–at least to me if this is pegged as an appetizer.
While medium and large shrimp are fine if you are going to serve it as a dinner dish because it’ll look like more, the larger shrimp work better for an appetizer. For starters, it looks more dramatic. One extra-large or jumbo shrimp is also likely to satisfy most people. Of course you get less shrimp per pound, but in my opinion, less is actually more when it comes to this.
- 1 lb extra-large or jumbo shrimp peeled and deveined
- 3-4 tbs olive oil
- 1 green onion minced
- 1 clove garlic finely minced or pressed
- 1 tsp fresh ginger grated
- 1/4 cup white wine or dry white vermouth
- 2 tbs soy sauce
- 1 tsp dark sesame oil
- Heat 3 tbs of oil in a large skillet over medium-high heat.
- Add the shrimp and cook for about 1 minute each side; until it turns pink. Add the green onion, garlic and ginger and toss to combine. If the shrimp look a bit dry, add the additional 1 tbs of oil.
- Add the white wine and and boil until it’s reduced by half. Add the soy sauce and dark sesame oil; stir to combine.