Ginger Shrimp

Ginger Shrimp

The Asian spices in this make-ahead appetizer pair nicely with a dry champagne.

Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
20 mins

Ginger Shrimp

The Asian spices in this make-ahead appetizer pair nicely with a dry champagne.

Ingredients
  • 3   tablespoons grated fresh ginger
  • 4   teaspoons minced roasted garlic
  • 2   tablespoons sugar
  • 1   tablespoon cooking oil
  • 1/4  cup dry sherry, rice wine, or dry vermouth
  • 2   tablespoons toasted sesame oil
  • 2   tablespoons rice wine vinegar
  • 1   teaspoon red chili paste
  • 2   pounds uncooked medium shrimp, peeled and deveined
  • 6   green onions, sliced (3/4 cup)
  • 3   tablespoons lemon juice
  •  Fresh snow pea pods, cooked and chilled* (optional)
  • 8   wonton skins, cut into 1/4-inch-wide strips** (optional)
  • 2   tablespoons cooking oil (optional)
  •  Salt (optional)
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Directions
1. 
Cook and stir ginger, garlic, and sugar in hot cooking oil in a large nonstick skillet for 1 minute. Add sherry, sesame oil, rice wine vinegar, and chili paste. Stir in shrimp. Bring to boiling; reduce heat and cook, uncovered, for 3 minutes or until shrimp are opaque, stirring occasionally. Remove from heat.
2. 
Stir in green onions, lemon juice, and 1 teaspoon salt. Transfer mixture to a large bowl. Cover and chill for 2 to 4 hours or until shrimp are chilled.
3. 
To serve, remove shrimp from mixture with a slotted spoon. If desired, arrange atop a platter of cooked and chilled fresh snow pea pods and garnish with wonton pretzels.** Makes 12 appetizer servings.
*To cook snow pea pods:
1. 
Remove tips and strings from snow peas; wash. Cook, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender (or steam for 2 to 4 minutes); drain. Cover and chill for 2 hours.
**To make wonton pretzels:
1. 
Cut wonton skins into 1/4-inch wide strips. Cook half at a time in 2 tablespoons hot cooking oil in a skillet for 1 to 2 minutes, or until golden and crisp, turning often with a spatula. Transfer to paper towels; drain. Sprinkle with salt, if desired.
Make-Ahead Tip:
1. 
Store pretzels in an airtight container at room temperature up to 3 days.

nutrition information

Per Serving: cal. (kcal) 113, Fat, total (g) 4, chol. (mg) 116, sat. fat (g) 1, carb. (g) 4, fiber (g) 0, pro. (g) 13, sodium (mg) 313, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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