Ginger-Garlic Shrimp
- 1 1/2 teaspoons salt
- 1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb., tails on)
- 2 tablespoons vegetable oil
- 8 quarter-size slices peeled ginger
- 3 tablespoons minced garlic
- 3 tablespoons Chinese rice cooking wine, such as Shaohsing
- 4 green onions, ends trimmed, finely sliced (including green parts)
- In a bowl, sprinkle 1 1/2 teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.
- Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.
- Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.
- Note: Nutritional analysis is per serving.
salt, shrimp, vegetable oil, quarter, garlic, chinese rice, green onions
Taken from www.myrecipes.com/recipe/ginger-garlic-shrimp (may not work)