| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
|
|
Raw shrimp; cleaned |
| 6 |
sl |
Slices bacon |
| 3 |
tb |
Ketchup |
| 3 |
tb |
White vinegar |
| 1/4 |
ts |
Ginger |
| 6 |
|
Green onions; chopped |
| 1 |
tb |
Each: soy sauce; oil, honey and brown sugar |
| 1/4 |
ts |
Garlic powder |
| 2 |
tb |
Apricot or peach preserves |
INSTRUCTIONS
Butterfly shrimp by cutting down back--flatten and leave tail on. Fry
bacon; remove from skillet. Fry shrimp in grease until they turn white. Set
aside. Mix rest of ingredients and bring to boil. Pour over shrimp and top
with bacon pieces. Place under broiler for 5 minutes. Serve with carrot
curls and hunks of sweet pickle.
JOY YOUNG'S CHINESE RESTAURANT
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”