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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. Melissa1:37 AM, February 02, 2009

    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!

    ReplyDelete
  2. What's Cookin Chicago12:10 PM, February 02, 2009

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

    ReplyDelete

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