Shanghai Shrimp over Ginger Rice

Sauteed shrimp with lots of lemon, soy, sherry and garlic over a bed of savory ginger rice.


2 cups white rice

1 1/2 teaspoons ginger paste (or 1 tablespoon grated gingerroot)

4 tablespoons butter

1 teaspoon minced garlic

1 1/2 pounds large, green shrimp, peeled and deveined

Juice and zest of two lemons

1/4 cup soy sauce

1 teaspoon sugar

2 tablespoons dry sherry


Prepare rice according to package instructions.  When done, fold in ginger.

Meanwhile, in a large skillet, melt butter and cook garlic 10 seconds.  Add shrimp and saute just a few minutes, until almost done (with a little gray still showing).  Remove to a bowl.  To the skillet, add lemon and zest (reserve a little zest for garnish), soy sauce, sugar and sherry.  Return shrimp to skillet and cook just a few minutes to warm through and finish off the shrimp.  Mound rice on a large platter, top with shrimp and pour sauce over.  Serves 4.