Ginger Spiced Shrimp for #FishFridayFoodies

I knew I had the perfect recipe for today.  It's time for Fish Friday Foodies again, and the theme for this month is Picnic Fare.  I was going to make some Spicy Peel and Eat Shrimp.  I think they're perfect for a picnic.  Especially since they taste great, hot or cold.
But then while at the grocery store, I accidentally picked up the wrong package of shrimp.  I'd reached for the shell on ones and grabbed the already peeled ones.  And I didn't have time to go and get some more so I switched horses in mid-stream and I got something I'll be making again and again.

OMG they were so good, I had trouble waiting for them to cool down but I did. But that's because I wanted to try them with the Sambal Kagang sauce.
Which they really didn't need, but it sure tasted good.
And someone may have just sat and ate the rest of the sauce with a spoon.

These were good hot and cold.  Perfect for a low cal beginning to an elegant picnic.

Fish Friday Foodies is a group of bloggers who make, blog and share a seafood recipe on the third Friday of the month.   Wendy is the founder of the group and keeps us sort of on track. Each month we have a different hostess and theme.  The theme this month was Picnic Fare, and here's my contribution. 

Yield: 2 servingsAuthor: Sid's Sea Palm Cooking

Ginger Spiced Shrimp

prep time: 5 minscook time: 5 minstotal time: 10 mins

This ginger poached shrimp go well as a starter for an elegant picnic. Serve them hot or cold, plain or with some Sambal Kagang sauce. They will disappear fast.

ingredients:

1 lb. Peeled Shrimp

2 inch piece fresh ginger - I used some fresh organic ginger a friend gave me.

1/2 Lemon, sliced

1 clove garlic

4-8 fresh Thai Chile's, crushed

2 cups water

Sambal Kagang Sauce

2 tablespoons Chunky Peanut Butter

2 tablespoons Sweet Soy Sauce

1 heaping teaspoon Sambal Oelek Sauce

1 teaspoon Brown Sugar

1 teaspoon Lime Juice

1/2 teaspoon Sesame Seed Oil

instructions:

Place the water, lemons, ginger, garlic and Thai peppers in a pot and bring to a boil, turn down heat and let simmer for at least 15 minutes. 

Add the shrimp and let cook for about 3-5 minutes or until pink and cooked.

Take out of pot and spread out on a sheet pan to let cool.  Place in fridge until ready to take to picnic or eat hot now.

Mix all the Sambal Kagang Sauce ingredients together and serve with the Shrimp if desired. 

Note:  The ingredients for the poaching liquid for the shrimp also makes a lovely tea, if you don't cook the shrimp in it.  You can also use it to lightly poach chicken as well.   

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