| 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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”