Grand Marnier Shrimp

[dumpling]

There's a Chinese restaurant near me that makes a nice grand marnier shrimp that I'd like to try and duplicate. Does anyone have a good recipe for it? This restaurant has a light breading on the shrimp and the sauce is vibrant, not overly creamy and quite tasty.

[Pan]

Sounds wonderful! But I don't have a recipe.

It sounds like something you could improvise effectively, though.

[dumpling]

Yes I can probably do it; just thought someone may have had a good one.

I've had it in a few places and this restaurant definitely makes a good one. Maybe I can promote it off the chef.

[Jason Perlow]

There's a Chinese restaurant near me that makes a nice grand marnier shrimp that I'd like to try and duplicate. Does anyone have a good recipe for it? This restaurant has a light breading on the shrimp and the sauce is vibrant, not overly creamy and quite tasty.

Jane, what place? Marco Polo?

[dumpling]

No actually Kuma(former Panda Forest). They have a few good things. One is this shrimp.

[Jason Perlow]

No actually Kuma(former Panda Forest). They have a few good things. One is this shrimp.

The one in Paramus on Forest Ave?

[dumpling]

yes

[Jason Perlow]

I was kind of underwhelmed by the place when I was last there, maybe 2 years ago.

Besides the Grand Marnier Shrimp, what dishes there are good?

[KatieLoeb]

Wasn't this very same dish just named in the NYT article HEREre: "Jewish Christmas" and going to the movies and eating Chinese food at Shun Palace or Shun Lee West? The dish sounds delicious so if someone can weasel a recipe out of their favorite chef in either NJ or the Upper East or West side I'd be happy to see the results posted in the recipe archive.

[Jason Perlow]

Wasn't this very same dish just named in the NYT article HEREre: "Jewish Christmas" and going to the movies and eating Chinese food at Shun Palace or Shun Lee West? The dish sounds delicious so if someone can weasel a recipe out of their favorite chef in either NJ or the Upper East or West side I'd be happy to see the results posted in the recipe archive.

LOL, I love the last line in that article.

[Rachel Perlow]

Jane, I've ordered Grand Marnier Shrimp in the past and it always seems to be fried shrimp in a mayonaisse sauce. Is this what you're thinking of? I'd like to sample a good version of it, just to be sure that I really do hate it.

[dumpling]

Went back to Kuma for lunch yesterday to see if I could posit out the Grand Marnier shrimp recipe. They must have been having a bad day because it was awful! Barely recognizable as the thing my best friend raves over. Ah, well things never stay the same! I complained and the chef got yelled at. My friend who runs the restaurant told me very generally that the sauce is grand marnier, mayonaise and some sugar, but I don't think that's exactly it. The proportions when I had the lunch yesterday were clearly off and the breading was off too.

Best I can determine is that it's jumbo shrimp in a light crisp tempura batter which complements the sauce. I'll experiment with the sauce to see if I can get the right consistency; I recall it as not having a lot of mayo.