Sticky Ginger Shrimp with Scallion Rice
- 1 c. jasmine rice
- 4 tsp. peeled and grated ginger, divided
- 1 tbsp. canola oil
- 2 garlic cloves, minced
- 1/4 c. honey
- 3 tbsp. soy sauce
- 1/2 tsp. Freshly ground black pepper
- 1 lb. shrimp, peeled and deveined
- 1 tsp. sesame oil
- 1/4 c. chopped scallions, plus more for garnish
Adapted from yahoo.com
In a large pot, steam rice with 2 teaspoons grated ginger added to the water; cook according to package instructions. Turn off heat and cover with lid to keep warm.
Meanwhile, in a large skillet over medium-high heat add canola oil, garlic, and remaining ginger. Sauté for 1 minute. Add honey, soy sauce, and black pepper; bring to a boil and simmer on low until thickened and slightly caramelized, 10 minutes. Scrape sides of the pan with a rubber spatula to prevent burning.
Increase heat to medium-high; add shrimp and cook until cooked through and sauce is caramelized, 3 to 4 minutes.
Add sesame oil and scallions to steamed rice. Stir until well incorporated. Transfer rice and shrimp to a platter, garnish with scallions. Serve immediately.