www.guamdiner.com
   
     
  Shrimp in Sauce for Two

8 oz cooked shrimp
2 inches of ginger diced (or to taste)
8 green onions, sliced (using some of the green tops)
olive oil
2 tsp cornstarch
1 cup chicken or vegetable stock
1 egg scrambled
Hot cooked rice

Saute the ginger and green onions in a little olive oil for 3-4 minutes to soften the onion and release the flavors. Mix the cornstarch with the stock and add to the ginger-onion mixture. Cook, stirring, until thickened: add the egg, stirring it in to mix (you will have ribbons of cooked egg in the sauce). Add shrimp last and heat through. Serve over hot cooked rice.

Yield: 2 Servings