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Asian Spicy Shrimp
Serves 6
1 1/4 pounds raw medium shrimp, peeled, deveined and cut lengthwise
in half
3 tablespoons cornstarch, divided
2 tablespoons dry sherry or rice wine, OPTIONAL, divided
1/3 teaspoon salt
1 1/2 cups chicken broth or vegetable broth
2 1/4 tablespoons soy sauce (low sodium, if available)
1 1/2 tablespoons vegetable oil
1 tablespoon gingerroot, grated
2 1/4 teaspoons balsamic vinegar
4 cloves garlic, pressed
1 1/2 tablespoons water
3 3/4 cups snow pea pods, whole (fresh or frozen)
1 1/2 cups mushrooms, sliced
1 1/2 jalapeno chilies, thinly sliced into rings, seeded and de-
ribbed, OPTIONAL
In a large zipper-topped plastic bag, mix th! e shrimp, 1 1/2
tablespoons of the cornstarch, 1 tablespoon of the sherry and the
salt. Close bag and refrigerate at least 20 minutes. In a bowl, mix
the broth, soy sauce, gingerroot, remaining tablespoon of sherry, the
balsamic vinegar and garlic. Then in a very small bowl, combine the
remaining 1 1/2 tablespoons cornstarch and the water. (All of this
will take very little time! Sounds complicated, but it's not).
In a skillet or wok, heat oil till hot. Add drained shrimp; stir-fry
2 to 3 minutes or just until shrimp are pink. Remove shrimp from
skillet or wok. Add snow pea pods; stir-fry 1 minute. Add mushrooms
next. Finally, add broth mixture; cover and simmer 5 to 6 minutes or
until snow peas are tender. Stir in cornstarch mixture; cook and stir
until thickened. Stir in shrimp and jalapeno; heat through.
NOTE: the seeds and ribs of the jalapeno pepper are what make it
really hot. Discard these while preparing the pepper and make SURE
you don't touch your fa! ce after preparing the pepper. Wash your
hands thoroughly after prepar ing the pepper.
Per serving: 164 Calories; 2g Total Fat; 23g Protein; 3g Dietary
Fiber; 13g Carbohydrate; 129mg Cholesterol; 776mg Sodium Food
Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates.
SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.
VEGETARIANS: Omit shrimp; add Tempeh, but into strips.
Serves 6
1 1/4 pounds raw medium shrimp, peeled, deveined and cut lengthwise
in half
3 tablespoons cornstarch, divided
2 tablespoons dry sherry or rice wine, OPTIONAL, divided
1/3 teaspoon salt
1 1/2 cups chicken broth or vegetable broth
2 1/4 tablespoons soy sauce (low sodium, if available)
1 1/2 tablespoons vegetable oil
1 tablespoon gingerroot, grated
2 1/4 teaspoons balsamic vinegar
4 cloves garlic, pressed
1 1/2 tablespoons water
3 3/4 cups snow pea pods, whole (fresh or frozen)
1 1/2 cups mushrooms, sliced
1 1/2 jalapeno chilies, thinly sliced into rings, seeded and de-
ribbed, OPTIONAL
In a large zipper-topped plastic bag, mix th! e shrimp, 1 1/2
tablespoons of the cornstarch, 1 tablespoon of the sherry and the
salt. Close bag and refrigerate at least 20 minutes. In a bowl, mix
the broth, soy sauce, gingerroot, remaining tablespoon of sherry, the
balsamic vinegar and garlic. Then in a very small bowl, combine the
remaining 1 1/2 tablespoons cornstarch and the water. (All of this
will take very little time! Sounds complicated, but it's not).
In a skillet or wok, heat oil till hot. Add drained shrimp; stir-fry
2 to 3 minutes or just until shrimp are pink. Remove shrimp from
skillet or wok. Add snow pea pods; stir-fry 1 minute. Add mushrooms
next. Finally, add broth mixture; cover and simmer 5 to 6 minutes or
until snow peas are tender. Stir in cornstarch mixture; cook and stir
until thickened. Stir in shrimp and jalapeno; heat through.
NOTE: the seeds and ribs of the jalapeno pepper are what make it
really hot. Discard these while preparing the pepper and make SURE
you don't touch your fa! ce after preparing the pepper. Wash your
hands thoroughly after prepar ing the pepper.
Per serving: 164 Calories; 2g Total Fat; 23g Protein; 3g Dietary
Fiber; 13g Carbohydrate; 129mg Cholesterol; 776mg Sodium Food
Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates.
SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.
VEGETARIANS: Omit shrimp; add Tempeh, but into strips.