Steamed Shrimp On Ginger Egg Rice

I can stay away from pork, ignore beef and reluctantly step away from chicken, but I can never resist the charms of shrimp. That’s unfortunate becuase my cholesterol levels are STILL out of whack and shrimp is one of those food items I can’t eat everyday. Is the unhealthy effects of too much shrimp supposed to be a myth now because I’d love for someone to tell me so? If not, maybe there’s a shrimp addiction rehab I can go to, but until I find one, Jan will just have to keep on inventing light shrimp recipes to serve his wife.

Ingredients:

1/4 kilo fresh shrimp, medium-sized
1 tbsp. chopped ginger
2 tbsp. garlic, chopped and cooked in oil
3 tbsp. rice wine
1 egg
1/2 salt
Cooked rice
Green onions, chopped
Cooking oil

Procedure:

1. Marinate shrimps with cooked garlic, salt, rice wine and ginger for 30 minutes

2. Very lightly coat a non-stick pan with oil and put cooked rice. After a few minutes add 1 tablespoon of ginger.

3. Break egg in center and scramble before mixing with the rice. Transfer to bamboo steamer.

4. Arrange shrimp on top of rice and pour in the rest of the shrimp marinade.

5. Steam for 15-20 mins. Top with green onions.

Wife’s Verdict.

This is the tamest and lightest of Jan’s shrimp recipes. The egg and the ginger were the main flavor enhancers. The mildly hot ginger in particular made me feel like I was in the middle of a compromise when something I shouldn’t be eating has that touch of healthy flavor to it. Naturally, this recipe is on my list of repeat orders. I like it when I can have my shrimp without feeling guilty.

Jan’s Quip: “You’re lucky your husband can cook.”