Ginger, Scallion and Garlic Shrimp

I'm not a big fan of Rachael Ray's recipes, especially when she tries too hard to take a traditional dish and reinvent it, but there are a few of her recipes that I go back to again and again. This recipe for Ginger, Scallion and Garlic Shrimp is one of them.





It has everything going for it - simple to make, takes barely any time to prepare, uses ingredients I always have on hand and tastes absolutely fantastic every single time.



Ginger, Scallion and Garlic Shrimp

Slightly Modified Rachael Ray Magazine August/September 2006



1 large egg white

1 tablespoon cornstarch

1-1/2 teaspoons sugar

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1-1/2 pounds large (26 to 30 count) shrimp, shelled and deveined

6 garlic cloves, finely chopped (about 3 tablespoons)

One 1-1/2-inch piece of ginger, scraped and finely chopped (about 1 tablespoon)

1/2 teaspoon crushed red pepper flakes

1/4 cup canola or vegetable oil

2 bunches scallions, halved lengthwise, cut into 1-inch-pieces

Steamed rice



In a medium bowl, whisk the egg white with the cornstarch, sugar, salt and pepper until a paste forms. Add the shrimp and toss to coat. Set the shrimp aside to marinate for 10 minutes. In a small bowl, combine the garlic, ginger and red pepper flakes; set aside.



Heat a large, heavy skillet over high heat for 3 minutes. Add the oil and swirl to coat the bottom of the skillet.



Drain the shrimp in a colander to remove the excess marinade, patting dry with paper towels. Add half the shrimp to the hot skillet. Cook, turning once, until the shrimp are almost cooked through, about 2 minutes. Remove with a slotted spoon and add the other half of the shrimp. Remove right before they are cooked through, then add the scallion pieces and stir to coat with the oil. Add the garlic mixture and cook, stirring, until the garlic becomes fragrant. Scrape up brown bits from the bottom of the skillet as the scallions cook. Add the shrimp back to the skillet and cook through, about 1 minute more. Serve over steamed rice.

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