Mom’s Famous Vinegared Shrimp

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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.