MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger/Sesame/Garlic Shrimp
 Categories: Seafood, Herbs, Vegetables, Marinades
      Yield: 2 Servings
 
MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Soy sauce
      2 tb Seasoned rice vinegar
      2 ts Brown sugar
      2 tb Olive oil
      1 ts Dark sesame oil
      3 cl Garlic; minced
      1 tb Grated ginger

MMMMM---------------------------SHRIMP--------------------------------
      1 lb U-20 shrimp; peeled/deveined
      1 tb Canola, rice bran, or peanut
           - oil, or some other high
           - smoke point cooking oil
      3    Green onions; w/ the onion
           - greens, sliced diagonally
      1 tb Sesame seeds; toasted
 
  In a medium bowl whisk together the soy sauce, seasoned
  rice vinegar, and brown sugar until the sugar has
  dissolved. Then whisk in the olive oil, sesame oil, minced
  garlic, and grated ginger. Place the shrimp in the bowl
  with the marinade. Toss to coat with the marinade and
  chill until ready to cook.
  
  If you haven't already done so, toast the sesame seeds in
  a small saut‚ pan on medium high heat until lightly
  browned.
  
  Heat cooking oil in a large stick-free saut‚ pan or wok
  (can use seasoned cast iron) on high heat. When the oil is
  shimmering hot, almost smoking, use a slotted spoon to
  move the shrimp from the marinade into the hot pan. (Watch
  out, it will splatter.) Stir-fry for a minute. Add half of
  the sliced green onions. Continue to stir fry, turning the
  individual shrimp over if necessary, until the shrimp are
  pink and just cooked through. No more than 2 minutes max
  total cooking time, a minute on each side.
  
  Remove shrimp from pan and transfer to a serving bowl.
  Place the remaining marinade in the hot saut‚ pan and
  simmer it until it has reduced to a syrup. Pour over the
  shrimp. Toss to coat. sprinkle the shrimp with toasted
  sesame seeds and remaining green onions.
  
  Serve immediately with rice, soba noodles, rice noodles,
  bok choy, spinach, broccoli, or asparagus.
  
  Yield: Serves 2 to 3
  
  Recipe from: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Time has a wonderful way of weeding out the trivial.
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