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Grilled Volcano Shrimp

1 lb shrimp (16 to 20ct.) rinsed, with shells left on.

Volcano Spice
Salt and pepper
Garlic salt
Garlic powder
Onion powder
Cayenne pepper
Ground thyme
Ground oregano

In a mixing bowl, combine spices and mix well. Coat shrimp with spice mixture and place on skewers. Place on hot grill. 


Ginger Boiled Fresh Shrimp with My Dad’s Favorite Dipping Sauce

1 lb shrimp (16/20 ct.) rinsed, with shells left on

Poaching Water
4 C water
1 medium finger fresh ginger, crushed
1/ 2 C Chinese parsley, chopped
2 C white wine
1 C mixture of carrots, onions, and celery, diced
juice of 1 lemon
1/ 2 teaspoon cracked pepper
1 teaspoon salt

Dad’s Favorite Dipping Sauce
1/ 2 C shoyu
2 teaspoons sugar
1 teaspoon salad oil
1/ 2 sesame oil
1 teaspoon Chinese parsley, minced
1 Hawaiian chili pepper (optional)

Mix poaching water ingredients and bring to a boil. Add shrimp. As soon as it starts to boil again, remove shrimp. Do not over cook. Shrimp are cooked before that curl up, so remove them promptly.

To make dipping sauce, bring shoyu and sugar to a boil. Remove from heat and pour into a dipping bowl. Heat the oil, and then pour into shoyu mixture. Fold in Chinese parsley. If you like it spicy, you can throw in a whole red chili pepper when you heat the oil.