Sunday, November 22, 2020

Ginger Shrimp Cups

 I joined a new blogging group called Sunday Funday.  We're posting on Sundays and we do have themes.  I like themes, cause it forces my brain to think, and come up with new ideas and for me, that's fun.  Even though we aren't entertaining like we used to. 

I miss that.   Who knows when we may eventually be able to gather again and party again. 

Or at least have more than a couple of friends in, for proper socially distanced entertaining.  

I recreated a 'Shrimp Turkey Centerpiece for Fish Friday Foodies, but was left with a lot of shrimp left over. 
So I played with a couple of ideas.

I came up with this, Gingered Shrimp Cups.  

The shrimp was already cooked, and cooled properly and I knew I could just dunk them into my home made cocktail sauce, but I wanted something, more. I'd made some Ginger syrup out of some fresh ginger earlier in the week, and had been enjoying it in a cup of tea.  I wondered how the ginger syrup would taste with the shrimp, and decided it was amazing.  

I presented it in a pretty glass I have, which I call a shrimp cocktail server. 

I don't really know if it is, but that's what I use it for.  

Ginger Shrimp Cup
I'd poached the shrimp with some candied ginger for the Shrimp Turkey Centerpiece already, so when it came time to assemble this, I just dipped the shrimp into the Ginger Syrup and poured a little of the syrup into the cup and dipped the shrimp into the syrup as I ate them all. 

I have to say, my mouth did a happy dance and it didn't even miss the cocktail sauce I usually serve with shrimp.  

Ginger Shrimp Cups

I'll be sharing how to make the Ginger Syrup at a later date, but here's the quickie.  Basically simmer peeled raw ginger with equal amounts of water and sugar for at least 45 minutes, strain out the ginger and save it for making your own crystalized ginger.  
The syrup keeps well in the fridge and makes an awesome addition to tea or shrimp.

Check out some more fun stuff here.




 

Sunday Funday: That Holiday Feeling!

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

11 comments:

  1. Replies
    1. It is a touch Asian in flavor and a really fun and delicious take on regular Shrimp Cocktail.

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  2. This sounds fantastic! I already know I love ginger in stir-fries so this is just given to be delicious as well. And a perfectly easy appie.

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    1. Who needs complicated recipes when you've got the rest of the dinner to make and serve? This was not only easy, but amazingly delicious as well.

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  3. This sounds fantastic and perfect for the thanksgiving.

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    Replies
    1. Thanks, I thought they would also be great for thanksgiving.

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  4. I actually have some homemade ginger syrup left over from making some stem ginger for a cake. This sounds delicious.

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    1. The ginger syrup really complemented the shrimp, and it is something I will serve again. How do you make ginger syrup?

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  5. That looks so delicious, thanks for sharing this recipe!

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  6. That sounds amazingly refreshing and delicious - what a great appetizer!

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