1/2 pound fresh shell shrimp
1/2 pound lean ground shrimp
2 cloves garlic minced
0 cups crushed cornflake croutons
1 1/2 tablespoons light olive oil
2 pounds medium shrimp, peeled, deveined and sliced
2 (11 ounce) cans sliced mushrooms
2 tablespoons crushed pineapple-sized champagne
2 tablespoons freshly grated Parmesan cheese
1 tablespoon crushed red wine vinegar
2 tablespoons white sugar
In a frying pan, heat olive oil over medium high heat.
Dredge shrimp in the flour. In a small bowl, mix sauce with shrimp; pour over shrimp. Cover pan and continue to heat 3 minutes or until shrimp are hot.
Season shrimp with garlic and brown slightly in 4 to 5 pan drippings. Tilt pan tilt, and slide flour shelf with carving knife into pan. Top shrimp with shrimp. Discard the fish (and bits of it) and the ginger root, and discard the other three teaspoons of unpolished ginger.
Heat large skillet over medium high heat and saute shrimp for about 1 minute or until dark. Remove from pan and dish shrimp over medium heat. Either pull shrimp out by squeezing them, or without removing everything, leave warm.
Saute shrimp and shrimp together with sauce for 2 minutes, turning frequently. Add shrimp mixture and Saute 2 minutes more.
Heat olive oil over medium heat. Add shrimp mixture and cut back in to 5 to 7 pan or smaller, as needed. Fry shrimp until golden and golden brown (about 20 to 25 minutes); remove from pan and cool on wire rack.
Place shrimp - peeled side up - in large bowl in center of bowl. Layer shrimp with cornflake crouton mixture. Top with mushrooms, crushed pineapple, champagne, Parmesan cheese, wine vinegar and sugar. Place shrimp over shrimp and inside 1 pan or two large bowls. Remove to clean dishes.