GINGER GARLIC SHRIMP

This is quick AND easy.... and impressive!  Serves two hungry people.

INGREDIENTS:

1 lb.                    Fresh shrimp (no smaller than 21-25 count)
2 TBSP              Butter
1 TBSP              Oil
4-6 cloves         Fresh garlic - minced
2 tsp.                  Grated ginger root ***

white wine or Vermouth (optional)

Pasta of choice
Butter
Sour cream (optional)

DIRECTIONS:

Start the pasta because this dish doesn't take long to cook.  I cook my pasta, linguine or penne, a little past al dente IN SHRIMP STOCK (recipe on my site). Drain completely; add some butter and a small dollop of sour cream and stir until pasta is coated.  Top with shrimp and serve.

For the shrimp, heat the oil and butter over medium high heat.  Add the shrimp and garlic and stir-fry for a minute or two.  DO NOT let the garlic brown or it will be bitter.  Add the grated ginger and cook another minute until shrimp are opaque all the way through.  Add a little splash of white wine or Vermouth and simmer about a minute.  Voila!  Serve over the pasta.

Excellent with a creamy cole slaw and cornbread or artisan rolls.

***  A note on fresh ginger.  This is something you seldom need and will always go bad in the produce drawer.  I buy a fat knob of fresh ginger about 3-4" long, wash and DRY it, wrap it REALLY TIGHTLY in Saran/Clingwrap and put it in a Zip-Loc bag in the freezer.  When you need it, you can grate it directly into the pan, without having to peel it!  And it keeps forever.  Well 3-4 months at least.  How cool is that!