In a previous job, I had occasion to travel to New York City every once in a while. On one of those trips twelve years ago or so, I decided to go to a Broadway musical. I had heard of this musical where they had a helicopter rise over the stage and thought it might be a good one to see – Miss Saigon. I stood in line a TKTS and bought my half-priced seat in the back of the theater and later found my way inside.
The performance that night was to feature Lea Salonga in the role of Kim. She had originated the role in London and on Broadway and was returning to play the role before the show closed on Broadway. The lights went down and when the first notes hit, it grabbed me from the start. The story was great, the music fantastic and the acting was beyond compare. It quickly became one of my favorite musicals and I still love it to this day. It looks like a movie version is in the works, depending on the success of the Les Misearables movie.
I love the taste of these shrimp. There is some heat here, but it is not anywhere close to overpowering.
A simple recipe.
Not much to it. Clean the shrimp and fry them up in the sauce.
Such a quick, awesome dish.
Saigon Shrimp Recipe
- Scant 1/2 tsp salt
- Scant 1/2 tsp pepper
- 1 1/2 tsp splenda
- 3 scallions
- 4 Tbsp peanut oil or canola oil
- 1 pound large shrimp, shelled and deviened ( 500 g)
- 2 tsp minced garlic
- 1 1/2 tsp chili garlic paste
Mix together the salt, pepper, and splenda in a small dish or cup. Slice the scallions thinly, and set them aside. Gather all the ingredients except the scallions together. In a wok or heavy skillet over highest heat. Heat the oil. Add the shrimp, and stir-fry for 2 to 3 minutes, or until they’re about 2/3 pink. Add the chili garlic paste and the garlic, and keep stir frying. When the shrimp are pink all over and all the way through, sprinkle the salt, peper, and splenda mixture over them, and stir for just another 10 seconds or so. Turn off the heat and divide the shrimp between 3 servings, top each serving with a scattering of sliced scallions. Enjoy!