| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Shrimp |
| 1 | Scallion stalk | |
| 2 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 3 | T | Oil |
| 1 | t | Sugar |
INSTRUCTIONS
Wash shrimp. Remove legs, leaving shells intact; then devein (see "Information: Other Seafood"). Mince scallion stalk and ginger root; then combine with soy sauce, sherry and salt. Heat oil. Add shrimp and stir-fry until pinkish (1 to 2 minutes). Add sugar; stir-fry 1/2 minute more. Add scallion-soy mixture and stir-fry another 2 minutes. Serve hot or cold. NOTE: These shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks. VARIATIONS: For the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following: 2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt. Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced; stir-fry a few times. Add the substitute mixture as in step 4. 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar. Add as in step 4 and heat quickly, stirring. Then cook, covered, over medium heat until shrimp are done (2 to 3 minutes). 2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk. In step 3, add to the hot oil 1 clove garlic and 1 slice fresh ginger root, both crushed. (Stir-fry a few times before adding shrimp.) For the sugar in step 3, substitute 1 tablespoon sherry. Pick up step 4. 1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections. In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp. Pick up step 4. 2 tablespoons hoisin sauce, 1 tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar. At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced. Stir-fry a few times; then pick up step 4. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 95.3mg
Sodium: 800.6mg
Potassium: 113.8mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 10.7g