I bet we have all made a recipe some time, where the results did not quite turn out as expected. You are then faced with two options: never make it again or give it another chance with a few tweeks that you think might suit your style.
This recipe falls into the later catagorgy… there basically wasn’t anything ”wrong” with the recipe at all, it was just too bland for our liking.
It’s a recipe from “2Blue” and I reviewed it several years ago and gave it a low rating on the Recipezaar (Now Food.com) website, giving my reasons, and then just left it for a while.
Then about six months later I was searching for a shrimp recipe and stumbled upon it again, I’d gotten as far as sorting out the ingredients when I finally realised that actually I’d made and reviewed it before.
Hmm that got me thinking… clearly the ingredients attracted me to this recipe not just once, but twice, so maybe it was worth a second chance.
It was time to give this recipe a Kiwidutch style Kick up it’s backside and to try a small experiment.
First things I added to the shopping list were two fresh chilli peppers and fresh root ginger… I upped the amount of the garlic from 4 – 6 large garlic cloves to 6-8 and threw in a few of the smaller garlic bits from around the bulb for good measure, left out the seasoned breadcrumbs and added a good squirt of fresh lemon juice to the recipe whilst it was cooking. The Result? ‘
This recipe now kicks butt for us… gone is “bland” and here is heat! OK the kids arent with us on this one, but it rocks for Himself and I.
I have changed the recipe ingredient list and altered the working instructions in this post to reflect my very personal preferences and changes, but it’s well worth noting that 2Blue’s original recipe also has some 22 reviews where people were more than satisfied with her results so if you want to see (and review) the recipe in it’s original form please just click on the link at the bottom of the page.
1 lb large shrimp, peeled and deveined
2 teaspoons paprika
2 tablespoons olive oil
4 tablespoons butter
6-8 garlic cloves, chopped
1/4 cup white wine
2 finely chopped red chili peppers
2.5cm (1 inch) peeled, grated fresh root ginger
salt, to taste
black pepper, to taste
1 tablespoon fresh parsley or coriander (cilantro), finely chopped
Dry shrimp on a layer of paper towels to remove excess moisture. Place shrimp in a bowl and toss with paprika. Set aside.
Heat oil and butter in a large saute pan over low heat. Add garlic and grated root ginger and sauté for 1-2 minute.
Add wine, salt and pepper and chilli peppers and reduce by half. Add a good squirt of fresh lemon juice, the shrimp and cook on one side about 1-2 minutes to sear. Do not shake the pan at this point and it’s important not to overcrowd the shrimp to sear and caramelize properly.
After one side is seared, begin to shake the pan and toss shrimp to continue cooking another minute or two. Sprinkle with parsley or coriander and saute’/toss one more minute. Garnish with lemon wedges and serve.
(Kiwi’s Note: I use either coriander or parsley, but not both at the same time. Using the fresh coriander gives the shrimps a rather nice Thai style of flavour… )