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Mom's 3-2-1 Shrimp
Serves 4
"Three vinegar, two sugar, one soy." That's the basic formula for Ming's mom's
all-purpose sauce and marinade. "It's good with all kinds of stuff," says Ming. "I've even
tossed crispy chicken livers in it, Buffalo wing-style." Here, he uses the sauce in a quick
sauté of shrimp, tomatoes, and edamame. He recommends serving the dish over creamy mashed
potatoes.
Ingredients 3-2-1 Sauce2 tablespoons minced garlic 1 tablespoon minced fresh ginger 1 1/2 cups naturally brewed rice vinegar 1 cup sugar 1/2 cup naturally brewed soy sauce Kosher salt and freshly ground black pepper 1/2 cup cold unsalted butter, cut into 1/2-inch cubes 4 green onions, thinly sliced on the diagonal, whites and greens separated 1 pound large shrimp, peeled and deveined 1 cup 1/2-inch-diced tomatoes 1 cup shelled edamame Grapeseed or canola oil, for cooking |
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To prepare the sauce, place a saucepan lightly coated with oil over high heat. Add the garlic and ginger and sauté until softened, about 2 minutes. In a bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar dissolves. Deglaze the saucepan with this mixture, bring to a simmer, and cook until reduced by half. Season with salt and pepper. Transfer the sauce to a blender and add the butter, a few cubes at a time, blending on high speed until smooth. Check the flavor and correct the seasoning as necessary.
Place a saucepan or wok lightly coated with oil over high heat. Add the white part of the green onions and sauté until softened, about 2 minutes. Add the shrimp, season with salt and pepper, and sauté until just pink, 2 to 3 minutes. Add the tomatoes, edamame, and 1/2 cup of the sauce and mix well. Taste and adjust the seasoning as necessary. Transfer to a serving platter, garnish with the green part of the green onions, and serve family style.
