Hi! Happy Thanksgiving Weekend!
Have you thanked? Have you eaten? Have you shopped?
We have done two of three - thanked and eaten. Shopping, at the moment, seems way
too overwhelming. Peaceful is the name of the game over here this long
And leftovers are a thing of the past. Turkey and stuffing? Bah! You must try this Shrimp
with Ginger Honey Sauce. It will recharge your tastebuds (and your holiday spirit) in a most delightful way! No joke. Enjoy!
Here's the recipe:
Shrimp with Ginger Honey Sauce
(adapted from Ina Garten)
3/4 C honey
2 T brown sugar
1/3 - 1/2 C soy sauce
2-3 t minced garlic
1/4 C peeled, grated fresh ginger
pepper to taste
2 pounds fresh or thawed, peeled and deveined (tails removed) shrimp
Preheat oven to 375℉ and line a rimmed cookie sheet with aluminum foil to roast your shrimp.
For the sauce, place a small sauce pan over medium-low to low heat, combine the honey, sugar, soy sauce, garlic, ginger, and pepper. Stir together until the brown sugar is melted. Remove sauce from the heat and prepare your shrimp.
Next, in a medium bowl, toss your shrimp with half of your prepared ginger honey sauce. Place the coated shrimp in a flat, single layer on the cookie sheet and put them into the oven. Roast the shrimp for approximately 10 minutes or until shrimp is pink and cooked through. Serve shrimp warm with the remaining ginger honey sauce for dipping or serve over rice and make a delicious meal of it. Enjoy!