| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Shrimp, Seafood, Main | 4 | Servings | |
INGREDIENTS
| 1 | Scallion chopped | |
| 3 | tb | Dry white wine |
| 4 | tb | White vinegar |
| 1 | tb | Sugar |
| 1/4 | c | Orange jucie |
| 1 | tb | Fresh chopped ginger |
| 1 | c | Diced pineapple |
| 1 | c | Hot chicken stock |
| 1 | tb | Cornstarch |
| 3 | tb | Cold water |
| 1/2 | lb | Medium shrimp, peeled and |
| Deveined | ||
| 3 | tb | Melted butter |
| 1/2 | ts | Fennel seed |
| Salt and pepper to taste | ||
| Lemon juice |
INSTRUCTIONS
1) Prepare sauce by placing scallion in sauce pan. Add wine and vinegar; season well with pepper. Bring to boil and cook 3 minutes over medium heat. 2) Add sugar, orange juice, ginger, pineapple and chicken stock; mix well. Bring to a boil again. 3) Mix conrstarch with water; stir into sauce and cook 2 minutes. 4) Correct seasoning and simmer over very low heat. 5) Cook shrimp in 2 batches to avoid over crowding the pan. Heat butter in large frying pan. Add shrimp, fennel seed and lemom juice; Season well. Cook 3 to 4 minutes; stirring frequently. 6) Serve shrimp with sauce over rice. Submitted By [email protected] On TUE, 5 SEP 1995 232500 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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