Greg Kochanski (Oxford University)
This dish goes well over rice. For a bit of elegance, you can replace the ginger powder with peeled ginger. Use a carrot peeler and a stick of whole ginger (you can freeze whole ginger, and keep it forever). The recipe isn't really designed for elegance, though. It's designed to get interesting food on the table in 7 minutes, from a standing start. I've also used it on camping trips, when there is a cooler for the shrimp.
1 lb peeled shrimp (typically frozen)
0.5 cup soy sauce
1 tsp ginger powder
Bring four cups of water to a boil. Add the soy sauce, ginger and shrimp. After about three minutes, the shrimp is done (somewhat more for jumbo shrimp). Serve in the sauce, with a slotted spoon to allow diners to fish for shrimp.