|Pan-Fried Sake Shrimp Recipe|
|Written by Anna Getty|
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.
Watch the Anna Getty's Pan-Fried Sake Shrimp video
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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