How to make
I have an easy, quick and very tasty shrimp recipe for you.
It is important that they are a very large size, the so-called 16/20. Since this size is hard to find fresh or chilled, I buy them frozen and leave them to defrost in the refrigerator, not at room temperature.
Peel the shrimp and save the skins and heads for broth for fish soup or paella. If you won't be cooking something like this soon, just freeze them, but don't throw them away.
Clean the shrimp from the veins. It is mandatory for the big ones.
Marinate the seafood in 4 tablespoons of olive oil, lemon juice, soy sauce and two tablespoons of freshly grated ginger root.
Leave them for 15 minutes in the refrigerator and during that time clean and chop the fresh garlic.
Heat a wide pan with a spoonful of olive oil over high heat. Put thin slices of ginger in olive oil and arrange the shrimp at a distance, by taking them out of the marinade.
Cook them on each side until nicely browned. This happens very quickly, don't worry about them remaining raw. Don't overcook the seafood, in order to keep it juicy and tender.
Arrange them in two layers, sprinkle with the fresh garlic and serve the ginger shrimp.
Deliciousness!
