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.