Ginger Shrimp
- 1/2 cup canola oil
- 1/4 cup ginger (from about 1 large piece), peeled and roughly chopped
- 3 medium carrots, thinly sliced
- 1 red bell pepper, cored, seeded and sliced
- 1 green bell pepper, cored, seeded and sliced
- 1 medium red or yellow onion, sliced
- 2 pounds peeled and deveined shrimp
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste
Put canola oil and ginger into a blender and blend at medium speed in several 10 second intervals.
Leave the oil to sit for a few minutes in order for the blended ginger to settle down at the bottom.
The ginger should have the consistency of light "sand". If it is too chunky, blend a few more times.
Use oil immediately, or transfer ginger to a container with a tight fitting lid and refrigerate for at least 12 hours to allow ginger to impart more flavor to oil. (Once prepared, the ginger oil can be kept in the refrigerator for up to 2 weeks.)
Heat 3 tablespoons of the ginger oil in a large, deep skillet or wok over medium high heat.
Add carrots, peppers and onions and cook, stirring often, until just softened and browning, about 3 minutes.
Add 1/3 cup water and continue to stir-fry, scraping up any browned bits, until carrots are tender, 1 to 2 minutes more.
Transfer contents of skillet to a large platter and set aside.
Return skillet to heat and add 3 more tablespoons ginger oil.
Add shrimp and salt and pepper and stir-fry until shrimp are just cooked through, 2 to 3 minutes.
Return vegetables to skillet and toss well. Transfer shrimp and vegetables to a large platter and serve.
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- 1/2 cup canola oil
- 1/4 cup ginger (from about 1 large piece), peeled and roughly chopped
- 3 medium carrots, thinly sliced
- 1 red bell pepper, cored, seeded and sliced
- 1 green bell pepper, cored, seeded and sliced
- 1 medium red or yellow onion, sliced
- 2 pounds peeled and deveined shrimp
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste