Shrimp was in the dinner rotations. Shrimp, like chicken, is very versatile and can be used in so many different ways, for so many different things. This time, I decided to make some teriyaki shrimp. I haven’t made anything Asian or with teriyaki sauce in awhile, so it was time.
The word “teriyaki” is a combination of the Japanese words “teri” (shine) and “yaki” (grilled). The cooking method originated during the Edo period (1603–1868) and was primarily used to grill fish marinated in a mixture of soy sauce, sake, and sugar. The marinade enhanced the flavor and acted as a natural preservative.
Teriyaki, the sauce, is an American creation, with its origins in both Hawai’i and Seattle. In Hawai’i, when the Japanese immigrants came over, they took their teriyaki cooking methods and traditions and blended them with what they could find in Hawai’i, like pineapple juice and brown sugar. They mixed them together with the ingredients from home to make a marinade for fish, chicken, beef and pork. Another difference between the Japanese version and the Hawaiian version is that the Hawaiian version does not contain Mirin or Saki. Once it made it over to the mainland of the United States, the sauce morphed once again in Seattle, with the additions of fresh ginger and garlic, to make it even more flavorful. A close cousin to teriyaki sauce is the Chinese version, called Hoisin sauce, though it is thicker.
Teriyaki Shrimp with Vegetables
I am always experimenting with dishes and recipes in the kitchen, and as you all know, I like to reinvent my own versions of just about everything. My teriyaki sauce was no exception. As always, I started with a basic recipe, then tweaked it a bit. I used some of the fresh peppers I received from Janet and Bob too.
1-1 1/2 lbs large shrimp, peeled and rinsed
1/2 onion, sliced very thin
1/2 green bell pepper, sliced into thin matchsticks
1/2 red bell pepper, sliced into thin matchsticks
1 jalapeno, diced fine
2 TBSP garlic, divided
1 TBSP fresh ginger or 1-2 tsp dried ground ginger
1- 1 1/2 cups of sliced mushrooms
2-3 carrots, sliced at an angle or Asian style
4-6 green onions, sliced Asian style, divided
1 tsp sesame oil
3-4 TBSP honey
1 scant cup soy sauce
1/2 cup sherry or Japanese Saki
3/4 cup chicken broth
1 tsp cornstarch
The Sauce
Combine the 1 TBSP garlic, ginger, about 2 TBSP of the sliced green onions and the sesame oil in a sauce pan. Cook for a few seconds, then add the soy sauce, honey, sherry or Saki and chicken stock. Bring to a boil then reduce the heat to a simmer and continue to cook for about 10 minutes, stirring occasionally.
Blend the cornstarch with a little water and add to the sauce. Once again, bring to a boil, then reduce to a simmer and cook for an additional 2-3 minutes, or until the sauce thickens.
The Shrimp and Vegetables
Get a large skillet or wok very hot, then add some oil, the remainder of the garlic and the shrimp. Cook the shrimp for about 3-4 minutes, or until fully cooked, stirring frequently. Once the shrimp is cooked, remove it from the heat and set aside to keep warm.
Add the vegetables and cook for about 5-7 minutes, stirring frequently. You want them cooked, but to still remain a bit crisp.
When the vegetables are ready, add the sauce and combine thoroughly.
Re-add the shrimp and cook just long enough to heat thoroughly.
Serve over rice and top with the remaining green onions. This simple, easy-peasy dish is very tasty. You can do the same thing with chicken, pork or beef as well, or any combination thereof.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
A Jeanne in the Kitchen 