I made this for dinner a few nights ago. My husband looked really pleased upon seeing this dish on the dining table. “It’s been so long since we had shrimps,” he said; and I couldn’t agree more. It’s not something that you cook everyday. When it comes to creatures of the sea, we usually settle with fishes because they are easier to find and easier to cook. There are a lot of fish recipes out there that you can try. Cooking shrimps gives me more limitations, which is why when I make it, I make sure my family will never forget it.
Check out what our friends from Shockingly Delicious have to say about this recipe:
“Tangy ginger combines with the gentle bite of scallions and subtle sweetness of sherry to balance the mild, nutty flavor of shrimp for harmonious taste and texture.”
It’s definitely a melting pot of all things flavorful. However, you can also taste the balance among the ingredients, which is the perfect quality of a savory dish.
Ingredients
- 3 tablespoons Bertolli olive oil
- 3 scallions, whites and 1 inch of greens cut into matchsticks
- 1 medium-sized fresh ginger root, cut into matchsticks
- 2 garlic cloves, cut into matchsticks
- 1 pound (16-20 count) shrimp, defrosted and peeled
- 2-3 tablespoons dry sherry
- Freshly ground McCormick white pepper, to taste
Instructions
- Heat the oil over medium in a large sauté or frying pan. Add the scallions, ginger, and garlic and sauté for 2 minutes. Add the peeled shrimp and toss to combine.
- Turning the shrimp over once or twice, cook for 4-7 minutes, until the shrimp have curled and turned coral pink in color. Add the sherry and ground white pepper and toss to combine again. Serve immediately in a large bowl or in a chafing/warming dish.
- Serves 2-6, depending on whether it is a main dish or appetizer.
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Quick Tip: Don’t pop your frozen shrimps into the microwave to thaw them out. They will be dry and they will lose some of the nutrients.
Thanks again to Shockingly Delicious for this amazing recipe.
