Thursday, January 11, 2018

Ginger Garlic Shrimp #ImprovCookingChallenge

Our theme for this month's Improv Cooking Challenge, hosted by Nichole of Cookaholic Wife,  is Ginger and Spice.

I was so overloaded with sweets during the Holiday season that I almost sat this event out.  Then, when I was creating my menu for Christmas Day, inspiration struck.  I knew I was going to serve ham and chicken marsala.  I also like having a fish or seafood dish and decided to make shrimp.  That's when I remembered the theme for this month's challenge and knew that I was going to use ginger and spices in my shrimp so I could participate.

This is so easy and quick that it hardly seems like a recipe at all.  I can see me making this again and again throughout the year.  It is lowfat, healthy and delicious.  It can be adapted to serve a crowd or just one person, simply adjust the amounts.

I served this as part of a dinner buffet but I will be making it again for dinner served with stir fry veggies and steamed rice. It will be perfect.

Ginger Garlic Shrimp

2 lbs. large raw shrimp, peeled and deveined, tails left intact
2 T. olive oil
1/4 t. crushed red pepper
1 T. garlic paste
1 T. ginger paste

Heat the olive oil and crushed red pepper in a wok over med high heat.  When shimmering add the garlic and ginger.  Stir into the oil.  Immediately add the shrimp.  Cook and stir for about 5 minutes, until shrimp turn pink and are cooked through, being careful not to overcook as they will become tough. Print Recipe

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.


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