SUNSHINE RETURNS - ginger shrimp & rice

Sunshine is back on the beach, along with swirly winds in the 20's from the North and South but mainly from the West. At least the air temp is still in the high 70's. The tide is low most of the day.


GINGER SHRIMP AND RICE

Shrimp - 40/50 count , peeled or unpeeled - 1 lb.
Green onions - 1 bunch - chopped about 1” and sliced
Ginger - ground - 2 tsp
Kikkoman - 1 TBL
Rice - Short grain - ½ cup
Mango chutney - 3 oz.
Olive oil - 2 TBL
Dry vermouth - 2 oz.
Cook the rice covered over low heat.
Use a large pan at medium quickly sauté about ¾ of onions in olive oil with the ginger.
Add the shrimp and continue. As they turn pink pour in the vermouth and soy sauce. Stir and cover.
Serve over the steamed rice with chutney and a sprinkling of green onions.