My mom’s Soy Ginger Shrimps – Very easy and always a winner!
This uses unshelled shrimps.
Saute a few slices of ginger in a little oil until brown. Add water, soy sauce and sugar and lots of cracked black pepper until boiling. (Sorry I don’t have any measurements. Liquid should be about 3/4 the volume of shrimps in the pan. And just taste along the way -- as long as it’s not too salty. Should be sweetish.)
Then add the shrimps to simmer. Remove from heat as soon as shrimps turn pink. Optional: add a splash of brandy to finish the dish. Do not overcook shrimps. Serve immediately. Great with rice.
In our house, we go commando and unshell the shrimp with our hands and suck out the heads where all the flavor is. This is so good I swear you'll even spoon the sauce and drink it like soup.
Needless to say, this dish can't be served or eaten in polite company. LOL!
This uses unshelled shrimps.
Saute a few slices of ginger in a little oil until brown. Add water, soy sauce and sugar and lots of cracked black pepper until boiling. (Sorry I don’t have any measurements. Liquid should be about 3/4 the volume of shrimps in the pan. And just taste along the way -- as long as it’s not too salty. Should be sweetish.)
Then add the shrimps to simmer. Remove from heat as soon as shrimps turn pink. Optional: add a splash of brandy to finish the dish. Do not overcook shrimps. Serve immediately. Great with rice.
In our house, we go commando and unshell the shrimp with our hands and suck out the heads where all the flavor is. This is so good I swear you'll even spoon the sauce and drink it like soup.
Needless to say, this dish can't be served or eaten in polite company. LOL!