Ginger Spiced Shrimp Appetizers


  • 1 lb large shrimp
  • 2 tbs fresh ginger, grated
  • 1 cup scallions sliced on a bias
  • 2 tsp kosher salt
  • 1 tsp whole black peppercorns
  • In a large saucepan add the shrimp, ginger, scallions, salt, peppercorns. Add enough water to cover.
  • Cover pan and bring to a boil. Reduce and simmer for 2-3 minutes or until shrimp are almost pink and cooked through.
  • Remove from heat and let cool in stock for about 3 minutes. Remove shrimp from stock, remove shells and devein.
  • Return the shrimp to the stock, Cover and refrigerate for at least 24 hours.
  • To serve drain the shrimp and place on a platter or in a serving dish. Serve cold.

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