Thursday, December 14, 2006

Ginger, Garlic and Scallion Shrimp

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.

Tonight's rendition:


... 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.
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6 comments:

  1. This looks yummy! I have been wanting shrimp and think that I'm going to have to insist we have some when I'm home over Christmas. Because my brother loves shrimp, I know that this idea will go over well!

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  2. This recipe couldn't be easier, which is another reason it's such a favorite in our house. It literally takes 5 minutes to cook the shrimp part of the dish. And it's incredibly flavorful to boot! Can't go wrong with that. :)

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  3. I'm not a big seafood eater, but that looks really good. I might give it a go some time. I love your blog. :)

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  4. Hi Katy! Glad to hear you like my blog. :)

    If there was ever a seafood dish to try, this would be the one. It has so much flavor from the garlic and ginger.

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  5. Oooooh, that looks delicious! My kind of meal! I'm chuffed you now know the joy of bursty shrimp. :-)

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  6. tfp - I always wondered what you meant by bursty and then I ate these shrimp and instantly knew. I think I outdid myself. :)

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Thanks for commenting!