Cookbook Profile

"Heinz 57" Shrimp

Serves 6


Heinz 57 Shrimp These are called "Heinz 57" Shrimp because we use Heinz catsup to make them. The marinade produces a "Chinese" barbecue sauce, which is quite smooth and does not overpower the shrimp. Use this marinade to roast or barbecue other mild meats, such as pork loin or chicken.


2 cups ketchup
1 teaspoon white pepper
2 tablespoons sugar
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup dry sherry
1/2 cup water
1-1/2 cups Garlic Oil
3 pounds medium unpeeled shrimp
2 large white onions, sliced
8 cloves garlic, chopped
4 scallions, chopped


Combine the catsup, pepper, sugar, oyster sauce, soy sauce, sesame oil, sherry, and water in a small bowl, and set aside.

In a large sauté pan or wok, heat the garlic oil over medium heat. When the oil is hot but not smoking, add the shrimp and cook quickly for about 1 to 2 minutes, or until the shells turn bright pink. Immediately add the sliced onions and stir. Add the chopped garlic and cook until the onions become soft and translucent, about 2 or 3 minutes. Remove from the heat and stir in the sauce mixture and the scallions. Return to the heat for a few more seconds, until hot.


Garlic Oil

Yields 1 quart

Garlic oil is our "secret weapon." We use it in sauces and for sautéing. It is delicious drizzled over plain rice, baked potatoes or pasta, in salad dressings, and in marinades. Once you have used this you will want to keep some on hand, Store it in the refrigerator for up to 6 weeks. The oil may become cloudy and solid if kept in the refrigerator; but let it warm to room temperature and it will revert to its clear; liquid state.


1 quart corn, canola, or olive oil
3 heads garlic, cloves
   separated, peeled, and chopped
1 thin slice of ginger,
   about 2 inches long
1/2 small white onion,
   peeled and chopped


In a deep saucepan over medium heat, heat the oil to 200 degrees . When you hold your hand over the oil, it should feel moderately hot. Add the garlic, ginger, and onion. Reduce the heat and cook the mixture hr about 20 or 30 minutes, or until the onion and garlic have rendered all their flavor and turned a light golden-brown color. Do not let the garlic turn black, or the oil will taste bitter. Turn off the heat and let the oil cool. Pour the mixture through a fine strainer and make sure there are no specks or flakes of the onion, ginger, or garlic left in the oil. Transfer into a clean, dry, nonporous container.


Bob Chinn's
Crab House Cookbook

By Serena Joew Lucchesi
with Marilyn Chinn Le Tourneau
Ten Speed Press
Cloth, 160 pages, $29.95
Publication Date: September 1998
ISBN: 0-89815-964-4
Recipe Reprinted by permission.


Bob Chinn's Crab House Cookbook



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This page created March 1999