Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, May 20, 2013

Grilled Shrimp with Scallion Ginger Sauce

I forgot how incredibly tasty a scallion sauce could be until I was inspired to serve this one up with grilled shrimp last week after recently seeing one on a Chinese restaurant menu.  In a Cuisinart after combining one bunch of chopped scallions, a tablespoon each of chopped ginger, soy sauce, rice vinegar, and a half a tablespoon of salt, blend and drizzle about a quarter cup of vegetable or grape seed oil to smooth and thicken.  Salt and pepper your shrimp before cooking then simply toss with the sauce.  Serve hot, warm, or chilled, great either way.  And just as amazing with chicken, pork, or fish. 

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