Ginger Parsley shrimps

To serve 3-4
1 pound of medium (31-40 count) Shrimps
1/2 cup of Italian flat leaf parsley chopped
1 Tbsp of ginger root (peeled and minced)
2 Tbsp of cornstarch ( to add texture and crunch to the shrimp)
2 Tbsp OO
1 Tsp of butter
Juice of half a lemon

Salt and pepper taste

Mix all of the above except the OO and the butter.

In a pan on medium heat, add the OO and heat through. Add the shrimp to the pan in a single layer and cook for 3-4 minutes on each side.


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