Shrimp with Honey and Ginger is also called in French Crevettes au Miel et au Gingembre and is a delicious Caribbean dish made simple. The recipe came from a cookbook I own called Cuisiner Creole with a few changes of my own. Supposedly this is a dish that is common in the Martinique per the book. Even after doing a little of research, I could not confirm it. I only wish I add a friend from Martinique to assure me that the book was correct.
The original recipe has soya sauce also called soy sauce. Soy sauce is an essential condiment and ingredient used throughout all of Asia. It is amazing to see how many parts of world come together in one dish.
I seldom use soy sauce because I prefer to use oyster sauce. I find oyster sauce to be more flavorful than soy sauce and for some odd reason also less salty. I also made some drastic changes such as changing cooked peas to lima beans and also added garlic, parsley and scallions. There is something about pan-fried lima beans with garlic, scallions and parsley I can’t quite explain. Maybe it is because lima beans are buttery and the fresh spices intensify the flavors.
It may sound that I totally changed the recipe but not quite so. The original recipe is not bad at all. I don’t really like adding cooked peas to shrimp because I find the taste to be a bit on the blend side. If I cooked the peas (frozen peas) the same way as the lima beans, and with a little bit of water, the dish taste better in my opinion. But again I think the lima beans complements this dish much better and who says that we cannot alter recipes to our liking?
White rice is my preferred dish choice to enjoy this marvelous recipe. Brown rice is great or maybe quinoa, but I think white rice is the winner. You may think differently, and please feel free to let me know which one you prefer. So I leave you with another dish that is quick and easy to make and perfect for a weeknight dinner.
- 1 pound peeled and deveined shrimps
- 2 tablespoon olive oil
- 2 garlic cloves finely chopped
- 1 scallion finely chopped
- 1 1/2 tablespoon parsley finely chopped
- 1 1/2 cups lima beans frozen then thawed
- 2 tablespoons vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon grated ginger
- Additional olive oil
- Salt and pepper to taste
- 1/4 teaspoon thyme leaves only
- In a frying pan over medium heat, add olive oil, garlic, scallion, parsley and let cook for 1 - 2 minutes. Add thawed lima beans and let mixture cook while stirring occasionally for about 10 -12 minutes until the beans are halfway cooked. (add additional oil if necessary)
- Meanwhile mix the vinegar, honey, oyster sauce, and ginger in a bowl and set aside.
- Add the cleaned shrimps in the pan and let them brown slightly. Add the vinegar mixture, salt and pepper to taste, thyme (leaves only) and stir to mix. Cover and cook for 15-20 over low heat. Serve hot with white rice.
Use other types of white vinegar if you prefer. Champagne and Citrus Vinegar adds more flavor to the dish.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.