WOK-FLASHED SALT AND PEPPER SHRIMP
3/4 pound large, unshelled shrimp
2 tablespoons cornstarch
1 teaspoon salt
1/2 tablespoon freshly ground pepper
1 tablespoon canola oil
1 tablespoon chopped fresh ginger
5 garlic cloves, crushed
6 scallions, thinly sliced
Hot cooked rice (for serving)
Place shrimp in a bowl of water to soak while you prepare the other ingredients.
Mix the cornstarch, salt and pepper together in a medium bowl.
Remove shrimp from water, pat dry with a paper towel and add to the cornstarch mixture. Toss well, making sure all of the shrimp are covered with the mixture.
Heat the oil in a wok or skillet on high heat. When the oil is smoking, add the ginger, garlic and scallions. Stir-fry about 30 seconds.
Add the shrimp and stir-fry 4 to 5 minutes.
Serve shrimp over rice.
Makes 2 servings
Source: Linda Gassenheimer to Contra Costa Times, March 8, 2000
3/4 pound large, unshelled shrimp
2 tablespoons cornstarch
1 teaspoon salt
1/2 tablespoon freshly ground pepper
1 tablespoon canola oil
1 tablespoon chopped fresh ginger
5 garlic cloves, crushed
6 scallions, thinly sliced
Hot cooked rice (for serving)
Place shrimp in a bowl of water to soak while you prepare the other ingredients.
Mix the cornstarch, salt and pepper together in a medium bowl.
Remove shrimp from water, pat dry with a paper towel and add to the cornstarch mixture. Toss well, making sure all of the shrimp are covered with the mixture.
Heat the oil in a wok or skillet on high heat. When the oil is smoking, add the ginger, garlic and scallions. Stir-fry about 30 seconds.
Add the shrimp and stir-fry 4 to 5 minutes.
Serve shrimp over rice.
Makes 2 servings
Source: Linda Gassenheimer to Contra Costa Times, March 8, 2000
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Ginger Shrimp with Sweet-Spicy Thai Dipping Sauce (not Ruby Tuesday's) (repost)
- Barbecued Scallops Hoisin
- Johnny Carino's Jalapeno Garlic Tilapia
- Information on Curing Salmon (Alton Brown)
- West Indian Shrimp
- Thyme Mustard Catfish over Black-Eyed Pea Cakes
- Crab and Tomato Napoleons
- French Fried Fish (batter fried, 1970's)
- Halibut Almandine with Garlic Green Beans
- Mediterranean Shrimp Couscous for Rae
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute