UCLBS Recipes

Jodi's Savory Shrimp with Pepper and Salt

1 package shrimp (frozen, uncooked, de-veined, split, tail on. Available in Toronto at Dominion, or Loblaws.)
1 cup green onions (white and lowest green part sliced along the length and then cut into 1 inch pieces so that you have "threads" of the onions)
1/4 cup minced ginger
1/4 cup chopped garlic
1/2 Tbsp kosher salt
1/2 Tbsp cracked black and/or multi coloured pepper

1. Soak the shrimp in cold water and a bit of salt for ½ hour and then rinse thoroughly. Dry the shrimp between dishtowels. Get them as dry as you can.

2. Add oil to a wok or big pot and stir-fry the shrimp until pink. You can choose to add even more oil and deep fry the shrimp. If you do this it will only take about 20 seconds for the shrimp turn colour. When pink remove from wok.

3. Coat the wok with oil and stir-fry the green onions, garlic and ginger until soft and aromatic - appox. 2-3 minutes. Add the fried shrimp and sprinkle with the salt and pepper. Stir-fry for an additional 20 -30 seconds.

Can be enjoyed hot or, as learned at the recent Potluck, cold!