Ingredients

2-3 tablespoons light olive oil

1 minced tablespoon fresh ginger

1/2 tablespoon paprika

3 tablespoons chopped walnuts

1 pound large shrimp, peeled and deveined

1 1/2 cups of quarter-inch cubed turnips

1 tablespoon cider vinegar or sherry vinegar

3 tablespoons sake or rice wine salt and pepper to taste

1/4 cup chopped parsley (opt.)

Preparation

  1. Heat oil in a large skillet over medium high heat. Add ginger and paprika and cook, stirring constantly until fragrant, about 20 seconds. Add walnuts; saute until lightly browned.
  2. Add shrimp, cook and stir until pink and opaque, about 2 minutes per side. Stir in turnips, vinegar, sake or rice wine, salt and peppper; cook and stir until heated throu, about 2 minutes. Stir in parsley.