Ginger Shrimp!

We made the basic version of this dish as an appetizer for our New Year’s get-together, and it went over rather well… meaning… my mom hovered over the bowl of shrimp and put down a half-pound while no-one was looking…

This is one that’s rather simple… but has a lot of possible things you can do with it… as such, we decided to make a stir-fry with the basic recipe tonight.

So… let’s get started.

Surprise surprise! Once again, we’ve got a picture of chopping garlic. Probably one of the most used pictures on our cooking blog… followed closely by frying bacon and melting butter.

In any case, you’re looking to have about 3 cloves worth of garlic minced up… and a few green onions…

Also, for our stir-fry recipe, we added some carrots and celery.

So… let’s get going. … You need to peel, de-vein, and de-tail about a pound of shrimp. Or… do like we do, and get the easy-peel that are already de-veined.

Get all of them peeled up… drop them in a pan… give them a spin of oil and get them cooking.

After they start to turn pink… add your garlic and 1 TBSP of ground ginger root.

The is the first time I’ve bought ground ginger root in a jar… I’ve gotta say, I’ll never buy fresh ginger root and grind it again…. that’s totally for suckers.

So, now that you’ve got that going.. let’s whip up some quick sauce.

1 TBSP White Sugar

1 TBSP White wine vinegar (I used Champagne Vinegar)

1 TBSP Soy Sauce

3 TBSP Ketchup

Mix all of the above together, and add a few red pepper flakes.

That’s it for the sauce….

Normally at this point, you’d add the sauce to the shrimp / garlic / ginger in the pan, let it get warmed up/thicken it up a little bit… and be done…

But.. since we were doing the stir-fry thing… I pulled the shrimp out of the pan, and tossed it into the sauce.

Then, in the same pan, I cranked the heat up to about med-high and tossed in the carrots and celery with 1/8th of a cup of the champagne vinegar…

Tossed the lid on, and let it soften up for a few minutes….

After a little while, there was a nice little crustiness on the bottom of the pan, so I deglazed it with some white wine…

Then I tossed in the green onion… let the white wine cook off…. and tossed the shrimp and sauce back in to finish it all off…

Biggity bam. that’s it…. that simple….

We had our with some awesome white rice from our rice-cooker.

Here’s the awesome picture ready serving that Virginia got…

 

and this is what mine looked like:

So… whether you just do the shrimp… or if you make it stir-fry and serve it over rice… it’s an awesome little recipe.. and pretty dang versatile…. so.. have at it.