Mom’s Famous Vinegared Shrimp

Listen to the interview.

Ming Tsai is the Emmy Award-winning television host and producer of “Simply Ming” and the James Beard award winning chef of Blue Ginger who has also been named Esquire’s “Chef of the Year.” Ming’s latest book is titled “Simply Ming One-Pot Meals”. I chatted with Ming about his family’s former Dayton restaurant and his philosophy that there are 4 basic needs in everyday cooking: taste, healthfulness, simplicity and affordability. He shared great advice- and the recipe for his Mom’s Famous Vinegared Shrimp.  It was one of my favorite interviews to date!

Directions

1. Preheat the oven to 375°F.

2. Wrap the potatoes in foil, prick them several times with a fork, and bake until cooked through, about 30 minutes.

3. Meanwhile, in a medium bowl combine the vinegars, sugar and soy sauce and stir until the sugar is dissolved. Set aside.
4. Heat a large sauté pan over high heat. Add 1 tablespoon of the oil. Add the shrimp and sauté, stirring, until the shrimp turn pink, about 1 minute. Transfer to a bowl and set aside.

5. Add the remaining oil to the pan and when hot, add the garlic, ginger, and shallots. Sauté until soft, about 2 minutes. Add the soy sauce mixture, deglaze the pan, and simmer until the mixture is reduced by half, 2 to 3 minutes. Add the edamame, tomato, and shrimp. Simmer until the shrimp are cooked through, 2 to 3 minutes. Whisk in the butter and season with salt and pepper.

6. Trim the ends from the potatoes and halve through the center. Divide the potatoes among four individual plates, top with the shrimp and sauce, and serve.


Yield: serves 4

What's Needed:

 

4 Yukon gold potatoes, each about 3 inches in diameter
1/4 cup balsamic vinegar
1/4 cup naturally brewed rice vinegar
1 tablespoon sugar
1 tablespoon plus 1 teaspoon naturally brewed soy sauce

2 tablespoons grapeseed or canola oil
12 large (U-15) shrimp, peeled and deveined
2 tablespoons minced garlic
1 tablespoon minced ginger
2 medium shallots, sliced thin
1 cup shelled edamame
1 medium tomato, cut into 1/4-inch dice
4 tablespoons (1/2 stick) chilled unsalted butter
Kosher salt and freshly ground black pepper

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