| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Chinese | Entreé–, Fish /, Seafood | 6 | Servings |
INGREDIENTS
| 2 | lb | Unpeeled medium fresh shrimp |
| 1/2 | c | Water |
| 1/2 | c | Catsup |
| 1/4 | c | Sugar |
| 1/4 | c | Chili sauce |
| 2 | tb | Cornstarch |
| 3 | tb | Dry sherry |
| 1 | tb | Soy sauce |
| 2 | ts | Sesame oil |
| 1/4 | c | Vegetable oil |
| 6 | Green onions; chopped | |
| 3 | Cloves garlic; minced | |
| 1 | cn | Waterchestnuts (8 ounces); drained and chopped |
| 1 1/2 | ts | Dried crushed red pepper |
| 1 | ts | Peeled; minced gingerroot |
| 1 | ts | Cracked black pepper |
| Hot cooked rice |
INSTRUCTIONS
Peel and devein shrimp; set aside. Combine water and next 7 ingredients; stir well, and set aside. Pour vegetable oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375°F) for 2 minutes. Add green onions and next 5 ingredients; stir-fry 3 minutes. Add shrimp; stir-fry 3 minutes or until shrimp turn pink. Add catsup mixture, and cook 1 minute, stirring constantly, until thickened. Serve immediately over rice. Yield: 6-8 servings. Mastercook formatted for your cooking pleasure by Pamela Creeden (Creedenites@sprintmail.com) >From Pam: Not Chinese tasting, by any means, but very good! NOTES : Forrest Gump Quote: "I don't know if we all have a destiny, or if we're all just floatin' around accidental-like on a breeze." Recipe by: Bubba Gump Shrimp Co. Cookbook, p. 93 Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on Mar 13, 1998
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