Recipe: Asian Shrimp

Asian Shrimp

We are always looking light meals and snack-type foods in our house this time of the year. While we want them to be light, we also want them to be full of flavor, satiate our hunger, and blend well with the wine of the moment. This recipe fits the bill and can be made ahead for a party and allowed to sit in the refrigerator overnight to absorb the rich, robust flavors to amaze the palates of family and friends alike! Recommended wine pairings of gewurztraminer, or if you prefer a red try a nielluccio.


  • 3  tablespoons grated fresh ginger
  • 4  teaspoons minced roasted garlic
  • 2  tablespoons sugar
  • 1  tablespoon cooking oil
  • 1/4  cup dry sherry, rice wine, or dry vermouth
  • 2  tablespoons toasted sesame oil
  • 2  tablespoons rice wine vinegar
  • 1  teaspoon red chili paste
  • 2  pounds uncooked medium shrimp, peeled and deveined
  • 6  green onions, sliced (3/4 cup)
  • 3  tablespoons lemon juice
  • Fresh snow pea pods, cooked and chilled
  • 2  tablespoons cooking oil
  •   Salt (to taste)


  • 1. Cook and stir ginger, garlic, and sugar in hot cooking oil in a large nonstick skillet for 1 minute. Add sherry, sesame oil, rice wine vinegar, and chili paste. Stir in shrimp. Bring to boiling; reduce heat and cook, uncovered, for 3 minutes or until shrimp are opaque, stirring occasionally. Remove from heat.
  • 2. Stir in green onions, lemon juice, and 1 teaspoon salt. Transfer mixture to a large bowl. Cover and chill for 2 to 4 hours or until shrimp are chilled.
  • 3. To serve, remove shrimp from mixture with a slotted spoon. If desired, arrange atop a platter of cooked and chilled fresh snow pea

Makes about 12 appetizer servings.

To cook snow pea pods

  • Remove tips and strings from snow peas; wash. Cook, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender (or steam for 2 to 4 minutes); drain. Cover and chill for 2 hours.

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