Cook the Issue 2010: Olive oil poached shrimp with ginger-tomato sauce

When I usually cook shrimp, they seem a tiny bit stringy around the outside-- but these shrimp had great texture throughout.  The flavor was good, but a little too subtle-- I would have liked a little more punch to the taste.  In the ginger-garlic spirit, I did add a splash of soy sauce to the tomato sauce-- it went well.  Sadly, I probably won't make this again-- noone in my household is a big shrimp fan...  Also, this oil poaching is good, then there is the used oil to dispose of.  Maybe I can make soap-- I wonder if the saponification reaction is vigorous enough to break down the fishy smell-- otherwise that would be some weird soap.