November!  Really? Sheesh!  This year went by so quickly.  I turned around and it was nearly over.  But there are some good things to come this month.  Thanksgiving if you are American. Daylight Savings Time – NOT!! American Elections FINALLY OVER!!! And a new cookbook for November Cookbook Countdown.

frog
This was a gift from a friend several years ago. At least 12 years ago.  And in all that time I don’t think I have used it once.  That is ending this month thanks to Cookbook Countdown.

Frog Commissary is the offspring of Steve Poses’ first restaurant, Frog, which the restaurateur opened in 1973, and The Commissary, which he inaugurated a few years later. The restaurant was one of the first local eateries to list its offerings on a blackboard, and it offered an upscale menu. With a laid-back atmosphere it is a popular eatery. The cookbook, which came out in 1985, contains some of it’s most popular recipes. So if you cannot get to Philly….

p1100113
Shrimp with Soy, Garlic, Ginger, and Lemon

Butterfly Shrimp in a rich garlic, ginger, soy, sherry sauce.  How can you go wrong with that?

The ONLY thing I would change – I thought the sauce was too thick. Next time I will thin the sauce a little.  You couldn’t really taste the shrimp.  But all the other flavors ….oh, yeah!

MARINADE

    18 shelled, butterflied shrimp with the tails left on {I left the tails off – less messy when eating}
    1 1/2 tablespoons soy sauce
    1 tablespoon minced fresh ginger
    2 tablespoons lemon juice
    1 teaspoon minced garlic
    1/4 teaspoon pepper
    2 tablespoons medium-dry sherry {I used a dry white wine}

SAUCE

    The strained marinade
    1/3 cup water
    2 teaspoons cornstarch

SAUTE

    2 tablespoons com oil
    1 teaspoon minced garlic
    % teaspoon’ minced fresh ginger
    1/2 cup cubed sweet red peppers
    1/2 bunch watercress with I” of the sterns cut off {I left this out – couldn’t find any}
    Hot cooked rice or oriental noodles

MARINADE: In a medium bowl combine the shrimp and marinade ingredients,Set them aside in the fridge for about an hour. Drain shrimp the marinade and set the strained marinade aside.

SAUCE:Mix the water and cornstarch with the reserved marinade and stir well to dissolve the cornstarch. IN a small saucepan Bring the mixture to a boil while
stirring and cook for 1 minute. Set aside.

SAUTE: In a large skillet heat the oil. Add the shrimp, garlic, and ginger and stir-fry over high heat for 30 seconds. To the stir-fry add the peppers and cook for another 30 seconds. Pour in the sauce and bring the mixture to a boil, while stirring. Remove the pan from the heat and immediately add the watercress. Serve at once over rice or oriental noodles.

I served mine over some stir fried vermicelli and it was perfect with this dish.

You can find the recipe on page 106.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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