INGREDIENTS

INSTRUCTIONS

SERVES 6 AS PART OF A LARGER MEAL  You can cook this recipe in a frying
pan rather than in a wok, of  course, but I have included it in the
Pacific Northwest section of  the book to show how vast the influence
of the Chinese on the food of  the Puget Sound region has been. They
are the ones who have always  told us not to cook seafood and
vegetables so long, and I believe  they are right.  While shrimp do not
generally live in the cold waters of Puget Sound,  we do import a lot
of them from Louisiana and Mexico. And I have  learned to cook them
from the Chinese!  Have everything prepared before you start this dish.
Clean the shrimp  and pat dry on paper towels.  Heat a wok or large
heavy frying pan over highest heat. Add the oil,  salt, and garlic, and
toss for just a few seconds. The garlic should  change color right
away. Add the shrimp and toss constantly until  they all change to a
bright orange color. Throw in the green onions  and the sesame oil, and
toss for a few seconds. Add the sherry and  cover the pan. Turn off the
heat and serve immediately.  I serve this with Rice with Cheese and
Onions and Peas and Salt Pork  (see recipe).  From <The Frugal Gourmet
Cooks American>.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 162
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 142.9mg
Sodium: 1030.8mg
Potassium: 154.8mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: 15.7g