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.