Ginger Shrimp
Need something quick and elegant to fix for that luncheon you are hosting? How about a nice little meal that is no trouble to prepare for the family? This one is for you.
Servings: 6 servings
Equipment
- skillet large enough to hold the shrimp in a single layer; 10-12 inches across
Ingredients
- 2 pounds large raw shrimp shelled and deveined
- 1 tsp. Himalayan Pink Mineral Salt
- fresh-ground black or white peppercorns to taste
- 2 Tbsp. butter not margarine
- 1 large shallot sliced
- 1 2-inch piece of fresh ginger root scraped and minced
- ΒΌ cup sake' or dry white wine
- 2 Tbsp. fresh-squeezed lemon juice
Instructions
- Sprinkle prepared shrimp with the salt and pepper; toss until all are seasoned.
- Heat the butter in the skillet over medium-high heat. Stir in the shallot and ginger; cook while stirring for one minute.
- Add the shrimp, making sure all come in contact with the pan's surface. Cook for about 1-2 minutes.
- As soon as the shrimp turns pink on one side, turn and cook for another 1-2 minutes.
- When they turn pink, stir and pour in the sake'. Stir while shrimp finishes cooking; about another 2 minutes.
- Pour into a warm serving dish and sprinkle with lemon juice over all before serving.
Notes
*Serve with Basmati or brown rice and a leafy green salad.