November 29, 2007

Ginger, Scallion and Garlic Shrimp

Well for those of you that know me well know I'm NOT a fan of Rachel Ray - simply because I've had the pleasure of meeting her and well, let's just say, it was NOT pleasurable!

Ever since that meeting I really stopped being a fan of hers.

But slowly but surely as I pick up issues of her magazine at stores and doctors to browse I'm getting more on the bandwagon - but I am still not a HUGE fan.

But this recipe popped up on my cooking board the other week and the girl who posted it raved about it - so I decided what the heck. It was descent. A little oily and I was disappointed that even after coating there wasn't much of a crispy coating on the shrimp - it just tasted oily.

I think if you just sauteed the shrimp in some light oil with the garlic, ginger, scallion and such it would have been a little better. We decided the flavors were good so we'll try just that next time.

Here's the full recipe from her Everyday Magazine.

Ginger, Scallion and Garlic Shrimp
From Every Day with Rachael Ray
Prep Time: 12 min (plus marinating)
Cook Time: 10 min
1 large egg white
1 tablespoon cornstarch
1½ teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1½ pounds large (26 to 30 count) shrimp, shelled and deveined
6 garlic cloves, finely chopped (about 3 tablespoons)
One 1½-inch piece of ginger, scraped and finely chopped (about 1 tablespoon)
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup canola or vegetable oil
3 scallions, halved lengthwise, cut into 1-inch-pieces, dark green parts set aside
Steamed rice

1. 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.

2. Heat a large, heavy skillet over high heat for 3 minutes. Add the oil and swirl to coat the bottom of the skillet. Add the shrimp and the white and light green scallion pieces and stir to coat with the oil. Cook, stirring and scraping up any brown bits from the bottom of the skillet, until the shrimp are almost cooked through, about 2 minutes. Add the garlic mixture and the dark green scallion pieces and cook, stirring, until the shrimp are cooked through, about 1 minute more. Season to taste with salt and pepper. Transfer the shrimp to a large platter and serve with steamed rice.

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