Sweet and Spicy Garlic Shrimp

It's summertime here in Virginia, which means the days are hot and packed full of activity, leaving little time (or energy) for cooking.  That's when a recipe like this is perfect - it's packed full of bold flavor and takes just minutes to make.  Seriously, it comes together so fast, I didn't have time to take photos along the way!         

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/42U96lj

• silicone tongs https://amzn.to/3GDKDWl

• microplane grater https://amzn.to/43UUx25

• sriracha https://amzn.to/3GBe23m

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Sweet and Spicy Garlic Shrimp

makes 4 servings

Printable Recipe

Ingredients

• 1 tablespoon peanut or canola oil

• 1 pound fresh or thawed shrimp, peeled and deveined (21/25 size)

• 1 teaspoon toasted sesame oil

• 2 teaspoons minced garlic

• 2 teaspoons finely grated ginger (or ginger paste)

• 1 teaspoon crushed red pepper flakes (or more!)

• 1/2 cup water

• 1/4 cup dark brown sugar

• 2 tablespoons Sriracha

• 1 teaspoon soy sauce

• 2 chopped scallions for garnish

Directions

1. Before you begin, have all your ingredients measured out and ready to go.

2. In a large nonstick skillet over medium-high heat, heat oil until it shimmers.

3. Pat shrimp dry with paper towels and cook in hot oil for 1 minute per side; remove to a plate.

4. Lower heat to medium and use the same skillet to heat the sesame oil, minced garlic, ginger paste, and crushed red pepper flakes; stir constantly until fragrant (a minute or so).

5. Immediately add the water, dark brown sugar, sriracha, and soy sauce; stir well to combine.

6. Continue to cook, stirring frequently, until sauce thickens (about 3 minutes).

7. Return shrimp to skillet and toss well until heated through. Garnish with chopped scallions and serve over a bed of rice.

Ginger Milk Pudding

Here's a fun dessert for everyone to try.  It's a unique "pudding" made with 3 simple ingredients - milk, sugar, and freshly squeezed ginger juice.  Just combine them and wait about 15 minutes for the magic to happen.  You'll know it's ready when you can balance a small spoon on the surface.  Kind of a cool party trick to entertain your friends and family.  I hope you'll give it a try.

In order to get the ginger juice out of the ginger, you have to grate it.  You can do this using a ginger grater (shown above), a microplane, or the sides of a box grater.  

It's not necessary to peel the ginger, but you can if you want to.  Try using the edge of a spoon to scrape the thin skin from the ginger root.  A vegetable peeler will work too, but it will remove more than just the skin. 

If you use a ginger grater, you'll notice some of the juice collects in the dish.

But I find you can get a lot more ginger juice if you place the pulp in a garlic press or squeeze it between layers of cheesecloth.

Measure 2 teaspoons of the freshly squeezed ginger juice per dessert bowl and set aside for later.

In the meantime, gently heat the milk and sugar together over medium heat until it reaches 165F.   Turn off the heat, but don't pour the milk into the dessert cups yet...

Stir the ginger juice to redistribute the starch granules that have settled to the bottom of the bowls.

Immediately pour half of the heated milk and sugar mixture into each bowl and DON'T STIR.  Just let the bowls sit, undisturbed, for about 15 minutes. 

After 15 minutes have passed, the pudding should have set and you should be able to balance a small demitasse spoon on the surface.  Serve warm, at room temperature, or chill for several hours for a slightly firmer texture.

Items used to make this recipe:

(affiliate links)

• ceramic ginger grater https://amzn.to/3Xn2ivw

• box grater https://amzn.to/3Xo4XoA

• garlic press https://amzn.to/3PqEepB

• cheese cloth https://amzn.to/3NJMJd1

• small demitasse spoons https://amzn.to/46dTrjE

• heavy bottom saucepan (I used this one) https://amzn.to/42VssGU

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Ginger Milk Pudding Curd

makes 2 servings

Printable Recipe

Ingredients

• 8 ounces whole milk (milk substitutes won't work)

• 4 teaspoons granulated sugar

• 4 teaspoons fresh ginger juice (from a 6-inch piece of fresh, mature ginger)

Directions

1. Peel and grate ginger on a ginger grater, microplane, or the small holes of a box grater.

2. Squeeze juice from grated ginger by pressing in a garlic press or pinch it between layers of cheesecloth; measure 2 teaspoons of ginger juice into two 4 to 5-ounce dessert cups.

3. Place milk and sugar in a small, heavy-bottom saucepan and stir to dissolve sugar; heat mixture to 165F.

4. Immediately remove milk from heat.

5. Wait - before adding hot milk to ginger juice, stir the ginger juice in each dessert cup to redistribute starch granules have settled to the bottom; immediately pour half the milk mixture into each cup. DO NOT STIR!!!

6. Wait at least 15 minutes for pudding to set before trying to balance a demitasse spoon on the surface of the pudding.

Note

• For a slightly firmer texture, chill the pudding for several hours after it sets.