Shrimp is the star of this dish, but I am going to focus on the edamame in this post. We’ve eaten these immature beans of the soy plant before, but this recipe was our first experience cooking with them.
Soybeans were first cultivated in China about 7000 years ago. Translated from Japanese as “beans on a branch”, edamame is an ingredient used in many East Asian cuisines. The legumes are picked at their most edible, when they are young, soft, and green. Sold both in the pod and hulled, the hulled version is what is used for this recipe.
I also want to touch briefly on the “3-2-1” part of the recipe. It does not refer to the dish being made in a flash, as I first thought, although it is a dish that is prepared quickly. Rather, “3-2-1” refers to the measurements of the rice vinegar, honey, and tamari that make up the sauce for the dish. Hot, cooked rice completes the meal.
3-2-1 Shrimp
3-2-1 Shrimp (adapted from Ming Tsai via katiecouric.com)
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound large shrimp (U-15’s), peeled, deveined
1 cup diced tomatoes
1 cup edamame
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon tamari
2 tablespoons butter
kosher salt and freshly cracked black pepper to taste
serve over cooked rice
Instructions:
In a large skillet, add the oil to the pan and set the heat to high. When the oil is hot, sauté the garlic and ginger until they are soft, about 1 minute.
Sauté the garlic and ginger.
Add the shrimp and season it with kosher salt and freshly ground black pepper. Sauté the shrimp for 2-3 minutes until it is pink.
Add the shrimp and continue cooking.
Add the tomatoes and edamame, and season once again with kosher salt and freshly ground black pepper.
Add the tomatoes and edamame to the pan.
Meanwhile, in a small bowl, make the 3-2-1 sauce. Whisk together the vinegar, honey, and tamari sauce.
Whisk together the sauce ingredients.
Add the sauce to the pan and bring it to a simmer. Reduce the liquid by 1/2, about 5 minutes.
Add the sauce to the pan and reduce the liquid by half.
Whisk in the butter. Add salt and pepper as needed.
Whisk the butter into the pan.
Serve the shrimp over rice.
Serve the shrimp mixture over cooked rice.
Our first edamame cooking experience was a tasty success! ~Linda
3-2-1 Shrimp (adapted from Ming Tsai via katiecouric.com)
Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound large shrimp (U-15’s), peeled, deveined
1 cup diced tomatoes
1 cup edamame
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon tamari
2 tablespoons butter
kosher salt and freshly cracked black pepper to taste
serve over cooked rice
Instructions:
In a large skillet, add the oil to the pan and set the heat to high. When the oil is hot, sauté the garlic and ginger until they are soft, about 1 minute.
Add the shrimp and season it with kosher salt and freshly ground black pepper. Sauté the shrimp for 2-3 minutes until it is pink.
Add the tomatoes and edamame, and season once again with kosher salt and freshly ground black pepper.
Meanwhile, in a small bowl, make the 3-2-1 sauce. Whisk together the vinegar, honey, and tamari sauce.
Add the sauce to the pan and bring it to a simmer. Reduce the liquid by 1/2, about 5 minutes. Whisk in the butter. Add salt and pepper as needed.
Serve the shrimp over rice.