This ginger sautéed shrimp recipe is fast, easy, and delicious. Scallops can be substituted for, or mixed with, the shrimp. Serve with black rice, sweet potatoes or beets and green vegetables for an extra colorful dinner.
Please use eco-friendly shrimp whenever possible (the package will be marked). The bycatch of many commercial shrimp trawlers means millions of pounds of juvenile fish are needlessly killed every year.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1 tablespoon sesame oil
- 1 pound peeled and deveined medium shrimp, blotted dry with paper towel
- 1 large clove of garlic, finely chopped
- 1 tablespoon ginger root, finely chopped
- ¼ cup of dashi, vegetable stock, or white wine
- 2 teaspoons tamari
Preparation:
Heat sesame oil over medium high heat in a large sauté pan. When oil is hot but not smoking, add shrimp in a single layer.
Cook 2 minutes and turn the shrimp.
Add the garlic and ginger and stir gently, cooking one minute.
Increase heat to high, add the dashi and tamari, and cook one minute, stirring to coat the shrimp.
Serve immediately.
Serves 4
Copyright 2009 by Jen Hoy
