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Hot and sour shrimp

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Ingredients/Components

large uncooked shrimp, peeled and deveined - 1 lb
dry sherry - 4 Tbsp
grated fresh ginger - 1 Tbsp
chicken broth - 1/2 c
soy sauce - 2 Tbsp
catsup - 2 Tbsp
cornstarch - 1 Tbsp
rice vinegar or white vinegar - 1 Tbsp
sugar - 1 Tbsp
Oriental sesame oil - 1 tsp
cayenne pepper - 1/2 tsp
peanut oil - 6 tsp
chopped walnuts - 2 Tbsp
bunches watercress, trimmed, or 1 bunch spinach - 3 item
medium red bell peppers, cut in 1-inch squares - 2 item
gloves garlic, minced - 2 item
green onions, cut in 1-inch diagonals - 8 item

How to make hot and sour shrimp:

Combine shrimp, 2 tablespoons sherry and ginger in bowl. Marinate 30 minutes. Mix remaining sherry, chicken broth, soy sauce, catsup, cornstarch, vinegar, sugar, sesame oil and cayenne pepper in small bowl. Heat 2 teaspoons oil in wok or heavy skillet over high heat. Add walnuts; stir-fry 1 minute and transfer to plate, using slotted spoon. Add watercress and stir-fry until wilted, about 1 minute. Divide among plates. Add 2 teaspoons oil, peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 teaspoons oil, shrimp mixture and onions. Stir-fry 1 minute or until shrimp is pink. Stir in stock mixture; cook until sauce is thick and clear, stirring frequently, about 2 minutes. Spoon sauce and shrimp over watercress. Sprinkle with walnuts. Makes 4 servings, about 256 calories per serving.

Recipe categories: Seafood, Shellfish, Shrimp.

Rating:

Average rating: 4, total votes: 3

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