FC Day 27 - Garlic, Ginger & Scallion Shrimp

 

I just love my friend Sarah’s blog. Really. I have found quite a few recipes there, and none have disappointed! This recipe, originally from Everyday with Rachael Ray, is one of my favs! K has yet to try it, by coincidence only – not that I’m keeping it all for myself. Promise.

I’ve really grown to love garlic, and I use it in almost everything I cook it seems. I buy the jars of pre-chopped garlic (frowned upon by many cooks, I know) and I go through it like nobody’s business. This dish uses the garlic, ginger and scallions to enhance the taste of the shrimp and I savor every scrumptious bite!! Be careful of the oil spatters though while you are cooking, and wear an apron to protect your clothes! I learned after the first try…oil doesn’t like to come out of shirts and pretty embroidered dish towels L

I used grapeseed oil this time around, instead of the suggested vegetable or canola 1) because of my first oil spattering experience 2) it has a high smoke point and is ideal for stir frying. I did experience fewer spatters this time – but I also wore an apron, and hid my pretty dish towels far away from the stove!

Garlic, Ginger & Scallion Shrimp

Source: A Taste of Home Cooking (originally from Everyday with Rachael Ray)

Ingredients

•          1 large egg white
•          1 Tbs cornstarch
•          1 ½ tsp sugar
•          2 tsp salt
•          ½ tsp pepper
•          1 ½ lbs large shrimp, shelled & deveined
•          6 garlic cloves, finely chopped
•          1 Tbs ginger, scraped and finely chopped
•          ½ tsp crushed red pepper flakes
•          ¼ grapeseed oil
•          3 scallions, cut into 1 inch pieces, dark green parts set aside
•          Steamed rice

Preparation

1.   Whisk together the egg white, cornstarch, sugar, salt & pepper until a paste forms. Add the shrimp and coat then set aside for 10 minutes to marinate.

2.   In another bowl combine the garlic, ginger and red pepper flakes.

3.   Heat a large skillet over high heat for 3 minutes, then coat the bottom with oil. Add the shrimp and the white & light green parts of the scallion and stir to coat with oil. Cook, stirring, until the shrimp is almost cooked through. Add the garlic mixture and the dark green scallions and cook, stirring, until the shrimp are cooked through. Serve with steamed rice.

You can also find this and other Rachael Ray recipes on Taste and Tell's Saturdays with Rachael Ray.