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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Grains Main, Seafood, Shrimp 4 Servings

INGREDIENTS

1 Scallion chopped
3 T Dry white wine
4 T White vinegar
1 T Sugar
1/4 c Orange jucie
1 T Fresh chopped ginger
1 c Diced pineapple
1 c Hot chicken stock
1 T Cornstarch
3 T Cold water
1/2 lb Medium shrimp, peeled and
Deveined
3 T Melted butter
1/2 t Fennel seed
Salt and pepper to taste
Lemon juice
1995 500 -0400

INSTRUCTIONS

Prepare sauce by placing scallion in sauce pan. Add wine and vinegar;
season well with pepper. Bring to boil and cook 3 minutes over medium
heat. Add sugar, orange juice, ginger, pineapple and chicken stock;
mix well. Bring to a boil again. Mix conrstarch with water; stir into
sauce and cook 2 minutes. Correct seasoning and simmer over very low
heat. Cook shrimp in 2 batches to avoid over crowding the pan. Heat
butter in large frying pan. Add shrimp, fennel seed and lemom juice;
Season well. Cook 3 to 4 minutes; stirring frequently. Serve shrimp
with sauce over rice. Submitted By COOK4U@VIVANET.COM On TUE, 5 SEP
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 88
Total Fat: 10.1g
Cholesterol: 96.1mg
Sodium: 411.2mg
Potassium: 275.8mg
Carbohydrates: 20.6g
Fiber: <1g
Sugar: 13.8g
Protein: 9.9g


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