| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1 |
lb |
Large shelled shrimp |
| 2 |
|
Garlic cloves – (to 3); minced |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Light corn syrup |
| 5 1/2 |
ts |
Cornstarch |
| 1 |
ts |
Lemon juice |
| 3/4 |
c |
Walnuts Supreme; (see recipe) |
| 1/4 |
c |
Sliced green onions |
INSTRUCTIONS
In a large skillet or wok, heat oil on medium-high. Cook shrimp and garlic,
stirring constantly, until shrimp are pink, about 5 minutes. Combine
mayonnaise, corn syrup, cornstarch and lemon juice; mix well. Pour mixture
into skillet. Stirring constantly; cook until thickened and glossy, about 2
minutes. Add Walnuts Supreme and green onions; toss to coat. Yield: 4
servings.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 From Diamond Walnut
Growers
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
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