| 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 COOK4U@VIVANET.COM On
TUE, 5 SEP 1995 232500 -0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Only with Jesus can you reach your full potential”