Spiced Shrimp in Lemon-Ginger Sauce

For the Spiced Shrimp

• 1 pound large raw shrimp, unpeeled
• 2 tablespoons minced fresh ginger
• 4 whole green onions, sliced in half
• 2 tablespoons dry sherry
• 1 1/2 teaspoons salt
• 2 star anise
• 2 teaspoons whole peppercorns
• 1 1/2 cups water

1. Wash unpeeled shrimp; place in a small pan. Add all the other ingredients and barely cover with water, bring to a simmer, then cover and simmer just until shrimp turn pink, about 3 minutes.
2. Cool in this stock; then remove, peel, and devein. Return to stock, cover, and chill for at least 4 hours or overnight. When ready to serve, strain, discard the aromatics, and save the liquid for the sauce.

For the Lemon-Ginger Sauce

• 2 large lemons, zested, white pith and seeds removed, thinly sliced
• 1 inch of peeled ginger, thinly sliced
• 1 tablespoon vegetable oil
• 1 cup shrimp stock, divided
• 1 tablespoon sugar
• Salt to taste
• 1/4 teaspoon cayenne pepper (or 1/2 teaspoon of red pepper flakes)
• 2 teaspoons cornstarch + 1 tablespoon water
• 2 tablespoons unsalted butter
• Fresh herbs, chopped, for garnish

1. Place lemon and ginger slices in a blender; add lemon zest and 1/2 cup of the shrimp stock. Purée until smooth.
2. In a small saucepan, heat the oil over medium-high heat; add the puréed lemon-ginger mixture and stir-fry for 30 seconds.
3. Add the remaining 1/2 cup shrimp stock, sugar, salt, and cayenne pepper; simmer for about 2 to 3 minutes. Blend the cornstarch with water; pour into saucepan and cook, stirring until sauce bubbles and thickens slightly.
4. Mix in butter and then the drained shrimp to the sauce. Simmer for 30 seconds, just until the shrimp is warmed through. Sprinkle with any fresh herbs of your choice and serve over steamed white or brown rice, over pasta, or just with fresh crusty bread for dipping and enjoying the delicious sauce.