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
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Perfect recipe Vicki, easy peasy and delicious.
ReplyDeleteI loved these Ginger prawns, they are irresistible.
ReplyDeleteThey sure are Sneha.
DeleteI don't know why I never thought to add ginger to shrimp before. So easy and smart!
ReplyDeleteAnd delicious, Nichole.
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