Since we were on a strict budget leading up to the purchase of our house, shrimp was a luxury we couldn't afford. Now that we've jumped the initial home-buying hurdle, recipes like Rachael Ray's Ginger, Garlic and Scallion Shrimp can rejoin our repertoire.
... was the best I ever made. Now I know what The Food Pornographer means when she says the shrimp were "bursty."
After marinating the shrimp in the egg white, cornstarch, sugar, salt and pepper mixture, I drained them in a colander to remove the excess egg white. In the past I haven't done this and the extra egg white sticks to the bottom of the pan and prevents the shrimp from getting a nice crust.
I also experimented with my rice recipe and instead of my usual mushy, wet rice I ended up with dry, fluffy rice. I didn't know you should let rice sit with the lid on for 5-10 minutes after it finishes cooking so all the water can be absorbed. Now I know, thanks to the good folks at Chowhound.