May 26

Appetizing Ginger Shrimp Appetizer

I am rarely caught unprepared but on one occasion, procrastination worked out marvellously.  A few hours before a pot luck dinner, that I was supposed to supply an appetizer for, I was digging through my freezer wondering what could I possibly throw together.  I came up with a bag of frozen peas & a bag of peeled & deveined shrimp.

Peeled & Deveined Shrimp

Peeled & Deveined Shrimp

Given that peas, would require serving utensils I didn’t have, I went with the shrimp.  I served this in a bowl with toothpicks for serving.  It was gone way before any of the other dishes.

It’s sweet & spicy but also light.

Serves 4-6

1 1/2 pound frozen shrimp, shelled and deveined (pre-cooked is even better!)
1/4 cup soy sauce
3 oz gingerroot, chopped
1/4 cup vinegar
2 Tbs sugar
2 Tbs sweet sake or dry sherry
1 1/2 tsp salt
3 Tbs thinly sliced green onion

Cook shrimp as directed on package, if needed, & drain.

Place shrimp in a large glass or plastic container that has a cover.

Heat soy sauce to boiling; add the ginger root.

Reduce the heat to a simmer uncovered until most of the liquid is absorbed, about 5 minutes.

Stir in vinegar, sugar, sake and salt; pour over shrimp.

Cover and refrigerate at least 2 hours stirring or shaking every 30 minutes to make sure all shrimp is covered.

Remove shrimp from marinade, arrange on serving plate. Discard marinade. Garnish with the green onion.


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