Ginger Shrimp
By á-440
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Ingredients
- 3 Tbsp grated fresh gingerroot
- 4 tsp minced roast garlic
- 2 Tbsp sugar
- 1 Tbsp cooking oil
- 1/4 cup dry sherry, rice wine, or dry vermouth
- 2 Tbsp toasted sesame oil
- 2 Tbsp rice wine vinegar
- 1 tsp red chili paste
- 2 pounds uncooked medium shrimp, peeled and deveined
- 6 green onions, sliced (3/4 cup)
- 3 Tbsp lemon juice
- Fresh snow peas or snap peas
- Wonton Pretzels
Details
Servings 12
Preparation
Step 1
Cook and stir gingerroot, garlic and sugar in hot cooking oil in a large nonstick skillet for 1 minute. Add sherry, sesame oil,rice wine vinegar and chili paste.
Stir in shrimp. Bring to a goil and reduce heat and cook, uncovered for 3 minutes or till shrimp are opaque, stirring occasionally. Remove from heat.
Stir in green onion, lemon juice and 1 tsp salt. Transfer mixture to a large bowl. Cover and chill for 2-4 hours or till shrimp are completely cooled.
To serve: remove shrimp from mixture with a slotted spoon. Arrange on a platter of fresh pea pods and garnich with wonton pretzels.
Wonton Pretzels: Cut 8 wonton skins into 1/4 inch wide strips. Cook half at a time in 2 Tbsp hot cooking oil in a skillet for 1 - 2 minutes or till golden and crisp turning often with a spatula. Transfer to paper towel to drain. Sprinkle with salt.
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