Prize-winning Shrimp Recipe

Pam Gordon

Pam Gordon of Ponte Vedra Beach, FL, whipped up the winning dish in the 2011 Wild Caught Georgia Shrimp Contest.

Eagle Island Lodge

Sponsored by Private Islands of Georgia owner/developer Capt. Andy Hill, the dish is full of flavor and easy to prepare. Just what you want whether vacationing on a private island or looking for dinnertime inspiration at home.

Tangy Honeyed Shrimp

1 1/2 lbs. large shrimp
2 TBS. peanut oil
2 tsp. minced garlic
1 tsp. peeled, minced ginger root
1 10 oz. can chicken broth
1 TBS. cornstarch
2 TBS. honey
2 TBS. catsup
1 TBS. white vinegar
1 TBS. rice wine or dry sherry
1 TBS. soy sauce
1/8 tsp. dried crushed red pepper
1 TBS. sesame oil
2 green onions, cut into 1-inch lengths
1 tsp. cilantro, chopped

Remove shell and de-vein shrimp; drain on paper towels. Pour peanut oil into preheated wok, coating sides, and heat on high form 1 minute. Add shrimp, garlic and ginger root. Cook, stirring constantly, until shrimp turn pink, about 8 minutes.

Combine broth and next 7 ingredients, stirring until smooth. Add to shrimp mixture and stir constantly. Bring to a boil and cook 1 minute. Stir in sesame oil, green onions and cilantro, cooking until thoroughly heated. Serve over rice.