Thai Garlic Shrimp (and really cheap wine)

Originally, I was really excited about sharing my Thai Garlic Shrimp recipe, especially after weeks of blogging about things like pole-dancers, men in capes and other important issues like cauliflower shrinkage.  I figured my six followers, who thought this was a food blog, would be anxious to see an actual recipe.

But when I went to the grocery store to get the ingredients my focus faltered. I discovered that the “affordable” wine I like was on sale. I’m not talking about one or two dollars off here, I’m talking about “BUY ONE GET ONE FREE.” affordable had become cheap—no— virtually free.  In my frenzy of excitement loading my cart with Natura Unoaked Organic Chardonnay, (did I mention ORGANIC) I lost all sense of time and place.

Barely able to push my wine-ladened cart, I eventually managed to gather the necessary ingredients and made it to the car.

In the elevator back at the frat, one of my  chirpy “sisters’ mistook me for some sort of wine delivery person (Do they even deliver wine? Who knew?) When I assured her it was all for me, but that it would “last a very long time,” she looked relieved and offered to help me to my apartment.

Once I had packed away my bounty, I was finally ready to focus on the recipe at hand —THAI GARLIC SHRIMP. Probably the easiest recipe known to man, and in fact, a good man dish. The only semi-fancy thing need is oyster sauce, the rest you should be able to find in your fridge somewhere buried behind the beer, or in my case, (pardon the pun) wine.

You can have have it as a main course or an appetiser or a bed-time snack. the choice is yours.

Garlic Shrimps

1-2 pounds of extra large shrimp (this a a great oxymoron.) In reality I’m always dissppointed with how puny extra-large shrimp are. The best would be Jumbo but they usually come with a jumbo price and if you buy those you may not have enough money to buy a years supply of cheap wine even with the big “Bogo” sale. So… the ones in the picture are “extra large”

2 Tbsp Sugar

4 Tbsp Soya Sauce

2 tsp oyster sauce (gotta whack that bad-boy to get anything out of the bottle)

2 tsp black pepper

2 Tbsp chopped garlic (I use my little handy-dandy food processor)

4 Tbsp Veg Oil.

Roughly chopped corriander

 

Method:

Mix all of the sauce ingredients together in a work bowl (except the oil)

Peel and devein shrimp (as per usual try to get someone else to do this job)

Add shrimp to bowl and let sit for 3-5 minutes, unrefrigerated

Heat oil in pan on high

Add shrimp and sauce

Cook just until pink and then slide unto a fancy lettuce lined dish sprinkle with coriander and then, if you have a blog, sit it next to a bottle of cheap wine and tulips and take pictures until the shrimps  are cold.