| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Main, Seafood, Shrimp | 4 | Servings | |
INGREDIENTS
| 1 | Scallion chopped | |
| 3 | T | Dry white wine |
| 4 | T | White vinegar |
| 1 | T | Sugar |
| 1/4 | c | Orange jucie |
| 1 | T | Fresh chopped ginger |
| 1 | c | Diced pineapple |
| 1 | c | Hot chicken stock |
| 1 | T | Cornstarch |
| 3 | T | Cold water |
| 1/2 | lb | Medium shrimp, peeled and |
| Deveined | ||
| 3 | T | Melted butter |
| 1/2 | t | Fennel seed |
| Salt and pepper to taste | ||
| Lemon juice | ||
| 1995 | 500 -0400 |
INSTRUCTIONS
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. Add sugar, orange juice, ginger, pineapple and chicken stock; mix well. Bring to a boil again. Mix conrstarch with water; stir into sauce and cook 2 minutes. Correct seasoning and simmer over very low heat. 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. Serve shrimp with sauce over rice. Submitted By COOK4U@VIVANET.COM On TUE, 5 SEP From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 88
Total Fat: 10.1g
Cholesterol: 96.1mg
Sodium: 411.2mg
Potassium: 275.8mg
Carbohydrates: 20.6g
Fiber: <1g
Sugar: 13.8g
Protein: 9.9g