Sunday, February 01, 2009

Ginger, Scallion and Garlic Shrimp

Since we had some shrimp in the freezer SP asked for one of our favorites, Ginger, Scallion and Garlic Shrimp.


I love this dish because not only are the flavors fantastic, it's really easy to make. As always, I used way more scallions then the recipe calls for and probably twice as much garlic and ginger. I couldn't resist taking a photo of the pan full of juicy shrimp:


Quick tip - Be sure to drain the eggwhite and cornstarch marinade before you add the shrimp to the pan, otherwise there will be too much liquid and the shrimp won't get a nice crust.
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2 comments:

  1. See, I need to make this again, since we both loved it, and this time with much more scallions, garlic and ginger. GREAT great meal. Thank you for this one!

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  2. ooh - I just may add this to my menu next week! looks delicious!!

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