Ginger Shrimp Recipe
This recipe for shrimp is one of my favorites. It is so very tasty, and also quick to prepare. It is perfect for busy weeknights when gathering around the table is in the evening’s program. Enjoy!
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
- ¼ 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.