Cheek to Cheek.....Ginger Sesame Shrimp

Oh my it is Monday evening and the weekend flew by far to quickly. Do you feel the same way? Hopefully you have discovered a way to slow it down a bit. This weekend we had a lot of fun at Clearwater and Harvest Wines. My good friend Lester the Lobster made another guest appearance and stole the show with his culinary skills. This week I was hoping that this recipe would work some heat into a cold chilly Saturday and you betcha did it ever!!

 

Recipe: Ginger, Sesame Marinated Shrimp

1 lb raw shrimp peeled and deveined

2 Clove Garlic

1 Tbsp Ginger

1 Red Chilli

1 Scallion

2 tsp Soya Sauce

1 Tbsp Sesame Oil

1 Stalk Lemon Grass

1 Tbsp Brown Sugar

¼ Cup Tahini

1 Tbsp Vegetable Oil

In a blender combine ginger, garlic, scallion, soya sauce, sesame oil, lemon grass, brown sugar and tahini. Add water as needed if the marinade is too thick to blend. Then marinate your shrimp in the mixture for at least half an hour. Keep in mind the more time you give the shrimp time to marinate the more flavourful they will become.

Heat your pan on medium and add vegetable oil. When the pan has heated (approximately 2 minutes) add the shrimp one by one. You want to make sure that your pan is not overcrowded. There should be at least ½ inch between each shrimp. This will help the shrimp cook evenly. After two minutes turn the shrimp and cook until they have turned a nice colour pink/red and have shrunk a bit in size. They should cook for at least 2 minutes on either side.

This recipe was paired with a lovely Adobe Gerwurztraminer or Sauvingnon Blanc from Chile. The sweetness was very pleasant to play off of the spice from the shrimp.

Well my dears this recipe should kick start your week,  your tastebuds and blow any Mondays blues away.  Just think tomorrow is Tuesday, and you've got a fun to try shrimp dish on the menu. 

Eat, drink and enjoy!!