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CATEGORY CUISINE TAG YIELD
Seafood Chinese Seafood 6 Servings

INGREDIENTS

1 lb Shrimp
1 Scallion stalk
1 Clove garlic
2 Fresh ginger root
2 T Catsup
2 T Sherry
2 T Water
1 T Cornstarch
1 t Sugar
1 ds Pepper
3 T Water
2 T Oil
1/2 t Salt
1 T Oil

INSTRUCTIONS

Wash shrimp. Remove legs, leaving shells intact; then devein (see
"Information: Other Seafood"). (If large, cut each shrimp, shell and
all, in 2 or 3 pieces.) Cut scallion in 1/2-inch sections. Crush
garlic; mince ginger root. In one cup, combine catsup, sherry and
water. In a second cup, blend cornstarch, sugar, pepper and remaining
cold water to a paste. Heat oil. Add salt, then garlic; stir-fry to
brown lightly. Add shrimp and stir-fry until pink (2 to 3 minutes).
Remove from pan. Heat remaining oil. Add ginger root and scallion;
stir-fry a few times. Stir in catsup-sherry mixture and heat quickly.
Return shrimp and stir in only to reheat. Then stir in cornstarch
paste to thicken and serve at once.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 95.3mg
Sodium: 679.1mg
Potassium: 125.7mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 2g
Protein: 10.5g


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