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Tasmanian Shrimp With Red Chilies

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“Another recipe from Australia's Black Swan Winery, which recommends a nice Shiraz with this fusion dish.”

Ingredients Nutrition

  • 1 lb shrimp, peeled (medium-sized)
  • 5 garlic cloves, diced
  • 2 serrano chilies, seeded and minced
  • 14 cup walnut oil (or peanut oil)
  • 12 cup sweet rice wine (found in the Asian section of most grocery stores)
  • 3 tablespoons tamari (soy sauce)
  • 14 cup australian yam-daisy greens, chopped (or fresh scallions)
  • 1 meyer lemon, juice of (or one and a half regular lemons or ten Australian lemon Aspens)


  1. Sauté the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.
  2. Add the rice wine and cook for 1 minute to evaporate the alcohol.
  3. Then add Tamari and lemon aspen (or Meyer lemon) juice.
  4. Let cook for 1 minute.
  5. Stir, add the shrimp, and raise the heat to high.
  6. Cook, stirring often, until the shrimp become pink – between one and two minutes. Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.

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