Marinated Ginger shrimp
Marinated Ginger Shrimp
This Japanese dish can be prettily arranged on a serving plate. Sweet sherry may be substituted if the sweet sake is not available.
1 1/2 pounds frozen shrimp, shelled and de-veined
1/4 cup soy sauce
3 ounces ginger root, chopped
1/4 cup vinegar
2 tablespoons granulated sugar
2 tablespoons sweet sake
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced scallion
Cook shrimp as directed on package; drain.
Arrange shrimp in single layer in glass or plastic container.
Heat soy sauce to boiling; add gingerroot.
Reduce heat; simmer uncovered until most of the liquid is absorbed, about 5 minutes.
Stir in vinegar, sugar, sake and salt; pour over shrimp.
Cover and refrigerate at least 2 hours.
Remove shrimp from marinade with slotted spoon; arrange on serving plate.
Garnish with scallion.
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