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Recipe: Thai Shrimp Scampi with English Cucumber & Pickled Ginger

Leah Klein's photo
Boston Food Mom Examiner

 "I enjoy creating fusion cuisine from around the world. When you include different food cultures together, the dish is very special, unique and inspiring for others to create their own voice in cooking." -Chef German Lam

Thai Shrimp Scampi with English Cucumber & Pickled Ginger

Serves 8 

1 lb. 16/20 Shrimp 
1 bunch fresh Thai basil 
1 bunch fresh cilantro (well-rinsed) 
1 oz. fresh lemon grass or puree lemon grass 
4 oz. Aji Mirin 
4 oz. white wine 
1 ea. English cucumber 
2 oz. pickled ginger 
4 ea. peeled garlic cloves 
4 oz. grape seed oil

Method

  1. On a cutting board, julienne the Thai basil and chop the cilantro.   Julienne the pickled ginger.   With a Japanese Slicer, slice the English cucumbers.   Cut the garlic cloves in half length wise. 

  2. In a large sauté pan, sauté the sliced garlic cloves in grape seed oil.   Wait for the garlic to turn light golden brown, then add the shrimp and lemon grass.   Cook half way then “deglaze” the pan with Aji Mirin and White Wine.   Reduce the liquid . 

  3. Add Thai basil, cilantro, cucumber and pickled ginger.
For more info: German Lam (Boston.com), GLAM Foods Inc.
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, Boston Food Mom Examiner

Leah will help you shop like a chef and bring, local, fresh, ingredients to the table. She packs lunches, has cocktail parties and manages to cook up an assortment of weekly family meals. She's your BFF (Boston family foodie). She's here to provide tips on cooking for the family without going...

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