Stir-fried Curried Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1 | Onion | |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 2 | t | Sherry |
| 2 | up to | |
| 3 | T | Curry powder |
| 1/2 | c | Stock |
INSTRUCTIONS
Shell and devein shrimp. Cut onion in half; then slice thin. Blend cornstarch, water, sugar and pepper to a paste. Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry; stir-fry until pinkish (about 1 minute more), then remove. Clean and dry the pan. Add curry powder; stir in 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onion softens. Stir in cornstarch paste to thicken and serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A family altar can alter a family.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 96.5mg
Sodium: 2239.4mg
Potassium: 402.9mg
Carbohydrates: 7.4g
Fiber: 1.4g
Sugar: 1.8g
Protein: 15.9g