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CATEGORY CUISINE TAG YIELD
Seafood, Grains Seafood 2 Servings

INGREDIENTS

1/2 lb Shrimp – P & D
2 t Cornstarch }
1 t Dry sherry } A
1/3 t Salt }
1 T Garlic – minced }, Garlic – minced }
1 T Ginger root – minced } B, Ginger root – minced } B
1/2 c Onion – diced }, Onion – diced }
3 T Catsup }
1 T Dry sherry } C, Dry sherry } C
1 1/2 T Hot chili SAUCE* }
1/2 c Water }
1/2 T Cornstarch } D
2/3 T Sugar }
1/2 t Salt }
2 c Cooked shrt grain wht rice

INSTRUCTIONS

Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to
the shrimp and mix gently; let stand 10 minutes; rinse in a colander
under running water; drain and dry with paper towels; marinate the
shrimp in A; mix B, C & D separately and set aside; heat 3 tbsp oil  in
a preheated wok; stir-fry the shrimp until just done and remove  from
wok; add 1 tbsp oil, if needed, and heat; add B and stir-fry  until
fragrant; add C and stir-fry until hot; add D and stir-fry  until the
mixture thickens; add the cooked shrimp and heat through;  put half the
rice in each of two serving dishes; top with the shrimp  mixture.
Serves 2. From Chuck Ozburn.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 142.9mg
Sodium: 641.8mg
Potassium: 128.1mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Protein: 15.4g


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