Recipe for cooking marinated ginger shrimp

Recipes from Japan and Korea :: Japanese and Korean Main Dish Seafood

This Japanese dish can be prettily arranged on a serving plate. Sweet sherry may be substituted if the sweet sake is not available.

1 1/2 lb. (one and a half lbs. ) frozen shrimp, shelled and de-veined
1/4 c. soy sauce
3 oz. ginger root, chopped
1/4 c. vinegar
2 Tbsp. sugar
2 Tbsp. sweet sake
1 1/2 tsp. salt
2 to 3 Tbsp. thinly sliced scallion

Cook shrimp as directed on pkg.; drain. Arrange shrimp in single layer in glass or plastic container. Heat soy sauce to boiling; add gingerroot. Reduce heat; simmer uncovered or without a lid until most of the liquid is absorbed, about 5 mins. Stir in vinegar, sugar, sake and salt; pour over shrimp. Cover and refrigerate at least 2 hours.

Remove shrimp from marinade with slotted spoon; arrange on serving plate. Garnish with scallion.