Crackerjack Shrimp

Crackerjack Shrimp is an Asian-style shrimp dish based on a Los Angeles favorite. Marinated and served with Ginger sauce based on the original recipe by Chef Genghis Cohen and courtesy of the Los Angeles Times cookbook published 1990.

Crackerjack Shrimp from Chef Genghis Cohen

I am not positive but I think the term Crackerjack Shrimp comes from the concept and popular snack Crackerjack Box which features carmel coated popcorn or similar thereof.

Here, the shrimp is marinated for about 30 minutes in a simple Asian wine or sherry mixture along with a little oil, egg white and cornstarch – or more, if you have time – in a simple sherry marinade. Then, the shrimp is tossed in a light cornstarch mixture, fried in shallow oil, and served with a Spicy Ginger sauce. You can toss the shrimp in the Ginger Sauce or you can simply serve the sauce on the side.

Shrimp with Citrus Ginger

I feel I like the coating of the sauce on the shrimp vs served on the side. But that’s just me.

RECIPE TIPS:

Buy the shrimp – jumbo , by the way (BTW), buy the 16-20 per pound bag from Watermark or is it okay to say it is Watermark
The original recipe calls for cooking in a wok. If you don’t have a wok, a large iron skillet will do.
Don’t have an iron skillet? Find large skillet. Almost like a paella pan.

SERVING TIPS, Serve with:

Your favorite pasta (penne, linguine, fusilli are great options)
With quinoa
With white, yellow or brown rice
With side salad of mixed greens or this Country Salad with Pecans
This is the perfect dish for an afternoon picnic or brunch

Crackerjack Shrimp

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Recipe

Crackerjack Shrimp

Entree

Crackerjack Shrimp is an Asian-style shrimp dish based on a Los Angeles favorite. Marinated and served with Ginger sauce

Ingredients

1 pound jumbo shrimp (16-20), peeled and deveined
Cornstarch, see instructions
2 cups peanut or grape seed oil
Ginger Sauce, see instructions
2 cups shredded lettuce
For MARINADE:'
1 tablespoon sherry
1/2 tablespoon olive oil
1/2 teaspoon sea salt or kosher salt
1 egg white, beaten (whipped with a wire whisk)
1 tablespoon cornstarch
For GINGER SAUCE:
1 tablespoon ketchup (catsup)
1/2 teaspoon chili sauce
1 tablespoon vegetable broth
2 tablespoons light brown sugar
3 cloves garlic, thinly sliced
1 teaspoon minced ginger root

Instructions

Smaller shrimp (41-50) can be used; the count is the count of shrimp you get per pound based on size.
Notice that when you go to the store next time, and, you remember... 16-20 or anywhere in between 41-50 and 16-20.
Make marinade by combining the sherry, olive oil (or oil we decide on), sea salt, and egg white (1 only).
Immerse peeled shrimp in the marinade and let rest by 40 minutes.
Place cornstarch in a medium mixing bowl.
Coat the marinated shrimp in the cornstarch.
Heat a wok or large iron skillet with 2 cups peanut or grape seed oil until hot but not smoking; about 375*F
Add half the shrimp to the oil and cook for 2 minutes.
Remove shrimp with a strainer "spatula" and repeal with remaining shrimp until all are cooked.
Drain the oil from the wok.
Add the Ginger Sauce to the hot wok and bring to a boil.
Add the shrimp and coat evenly with the Ginger Sauce.
Pour shrimp over the shredded lettuce.
Enjoy the shrimp with the suggested pasta or quinoa.

Crackerjack Shrimp