An oldie but a goodie!

This New York Times recipe from 1997 has become our “go to” dish recently – it’s so easy but so impressive – always a great combination in the kitchen!

1. Make the dredge

1 cup sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 large clove garlic, peeled and minced
1 1 1/2-inch slice fresh ginger, peeled and minced
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground turmeric
2 tablespoons all-purpose flour

2. Dredge the shrimp a few at a time and place them on a tray in the oven at 450 degrees (F) for about 10 minutes.

3. Here they are just out of the oven:

4. Meanwhile, I prepped the sides – steamed rice and bok choy.

And here are the shrimp ready to serve:

5. Here it is all ready to go:


Even a novice cook can handle these and your guests will be SO impressed.

4 thoughts on “An oldie but a goodie!”

  1. i've made these a few times since you shared the recipe and our guests *loved* them! it's becoming my go-to recipe as well. were there ever any left over, i imagine they'd be really good chilled atop a salad. i like the rice and bok choy combination with them. yum!

  2. I'm the one who brought this recipe out, and must say I've experimented with the ratios slightly.

    They work well with more cayenne and a touch more ginger – oh and the secret "black & red" spice jar from Penzey's. (No doubt a future blog topic of Mardi's.)

    The extra heat adds a big zing, and feeds off the sweet prawns.

    One final touch not mentioned above: squeeze a lemon over the prawns just prior to serving.

  3. This looks great. Is it a kind spicy/sweet sensation? What's the dominant flavor here? I don't normally cook with allspice and turmeric. How is it?

  4. Yes, its sweet and spicy and the sugar is a bit caramelised.. You should try it out – it 's such a hit every time we make it! (like last night for example!)


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