Cooking Shrimp, Chinese Style

I cooked shrimp for the first time today! I called my dad for some pointers a few weeks ago when I was buying a pack of frozen shrimp, but I finally got around to cooking them. Luckily enough, these shrimp had already been de-veined, so I set them out in the morning to thaw and they were ready by dinnertime. I rinsed the shrimp a few times, then got to preparing seasonings.

The only fresh seasonings I used were green onions and ginger. I don't have a precise recipe, but for the twelve shrimp, I went with two stalks of green onion and about a 1-inch square amount of ginger.

I started the green onions and ginger slices in some oil first, then tossed in the shrimp. As they were cooking, I added a splash of soy sauce and some sugar. I definitely added too much soy sauce this time, so... start small!

Done! I really don't prefer eating shrimp with the shell on, but my dad encouraged me to keep them for the easiest way to give the shrimp flavor. Maybe I'll shell them one day for another use, but for today, I went with the quick way and accompanied them with some oven-roasted asparagus. Pretty quick and easy, but very tasty!

(For the asparagus, I tossed them with some oil, garlic salt, and pepper, into an oven at 425F for about 25 minutes, turning them once halfway through. These are the slimmer stems of asparagus, though; for the thicker ones, I'd go with 400F for closer to 40 minutes or so.)