Expert Andrea Correale has a ginger shrimp recipe that's easy to make and will delight guests. She makes the appetizer for parties that she caterers around the holidays, but we're fans of the hors d'oeuvre just about any time of the year!
Their easy on-a-stick design makes it easy for guests to eat, and cuts your cleanup time in half! Simply toss the sticks in the trash - no extra dishes to be done here. We even recommend pairing these shrimp with a sauce of your choosing on the side. Your guests can just grab a shrimp on a stick, dip, eat, and toss! The perfect choice for a party with a large guest list and even larger open bar.
Serve this alongside some of our other tasty appetizers on a stick like this crunchy and creamy mac n cheese on a stick or these potato cannoli appetizer on a stick. These delicious treats allow your guests to sample all the tasty flavors you've prepared without getting too bloated to dance the night away. Less mess, more fun!
Check out the video, then follow the recipe below to make some of these delicious shrimp on your own.
2 tablespoons of oil (canola or vegetable is fine)
2 tablespoons of butter
2 tablespoons of garlic, ginger and scallions, minced together
2 ounces of soy sauce
fresh cut parsley
1/2 pound of shrimp (we used 16/20 which means there's about 16 to 20 shrimp per pound)
Heat a large skillet. Make sure it's nice and hot!
Drizzle your olive oil into the skillet. Add the butter and melt.
Add the garlic, ginger and scallions. Allow to cook for about 30 seconds.
Add the shrimp to the skillet. Make sure they lay flat on one side. Allow to cook until lightly pink on the one side. Flip over to cook other side and add the soy sauce.
Toss the shrimp once more after final side turns pink and sprinkle with fresh parsley.
Remove the shrimp from the skillet. Serve with pretty picks on a serving tray.
Tete Du Rhone 2010 White Blend is a French white wine that serves as a perfect partner to this Ginger Shrimp recipe.