This is one of my favorite recipes. The flavors of the cooked sake, garlic, soy sauce, and ginger blend together perfectly. It is important to have some crusty country bread to soak up all the juices-your guests will fight each other for the last heel of bread in order to do this.
Shrimp are generally not overfished because they grow quickly and have a short lifespan. The problem with shrimp fishing is that there is a tendency to trawl up other marine wildlife in shrimp nets. So your most sustainable choice will almost always be U.S. farmed shrimp, with the exception of wild-caught Key West and Oregon pink shrimp. Imported shrimp rank very poorly in terms of sustainability.
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon red pepper flakes
12 Key West pink shrimp with tails on, deveined
1/3 cup sake
2 teaspoons soy sauce
2 teaspoons unsalted butter
Salt and pepper to taste
1 tablespoon chopped fresh flat-leaf parsley
Country bread for serving
Watch the Anna Getty’s Pan-Fried Sake Shrimp video
Heat the oil in a medium pan over medium heat. Add the garlic, ginger, and red pepper flakes and stir for 1 minute. Add the shrimp and cook for 2 to 3 minutes, until the shrimp begin to curl. Add the sake and soy sauce and cook for another 2 to 3 minutes. Add the butter and cook for an additional 2 minutes. Season with salt and pepper. Stir in the parsley and turn off the heat.
Serve the shrimp with mini-skewers and bread on the side.
*Unfortunately shrimp are no longer a sustainable seafood because of the Gulf oil spill.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all of our healthy recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Watch the video here: Pan-Fried Sake Shrimp.
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