3 2 1 Shrimp Recipes

Steps:

• Prepare the 3-2-1 sauce:
• In a bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar dissolves.
• Place a saucepan over high heat and sauté the garlic and ginger until softened, about 2 minutes.
• Deglaze the saucepan with the vinegar mixture, bring to a simmer, and cook until reduced by half. Season with salt and pepper.
• Transfer the sauce to a blender and addd the butter, a few cubes at a time, blending on high speed until smooth.
• Check the flavor and correct seasoning as necessary
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• Place a wok lightly coated with oil over high heat. Add the white part of the green onions and sauté until softened, about 2 minutes
• Add the shrimp, season with salt and pepper, and sauté until just pink, 2-3 minutes.
• Add the tomatoes, edamame, and 1/2 cup of the sauce and mix well. Taste and adjust seasoning as necessary.
• Transfer to a serving platter, garnish with green onion tops, and serve family style.
• Serve with black rice or mashed potatoes.
• Leftover sauce freezes well

Steps:

• Preheat a fryer to 375 degrees F.
• Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
• On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
• In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
• In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.