1 pound fresh or frozen shrimp
1 tablespoons water
2 tablespoons catsup
1 tablespoon soy sauce
2 tablespoon dry sherry or rice wine
3 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
I teaspoon grated gingerroot or 1/4 teaspoon ground ginger
1/2 cup sliced green onions
4 cloves garlic, minced
1 tablespoon cooking oil or peanut oil
Hot cooked rice (optional)
Fresh or frozen pea pods, cooked (optional)
Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Set aside.
In a mixing bowl stir together water, catsup, soy sauce, rice wine or dry sherry, cornstarch, honey, crushed red pepper,
and ground ginger, if using. Set aside.
In a large skillet or wok stir-fry green onions, garlic, and fresh grated gingerroot, if using, in hot oil for 30 seconds.
Add shrimp. Stir-fi-y 2 to 3 minutes or till shrimp turn pink; push to sides of skillet or wok. Stir catsup mixture; stir into
center of skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir sauce and shrimp together.
If desired, serve with hot cooked rice and pea pods.
Makes 4 servings.
Calories: 155/serving
Preparation Time: 25 min.
Cooking Time: 5 min.
8g protein
8g carbohydrate
5g fat
129mg cholesterol
473mg sodium
250mg potassium
Low Fat