Chili shrimp

Yield: 4 servings

Measure Ingredient
1 pounds Large shrimp (31-35/lb.)
1 tablespoon Salad oil
1 tablespoon Minced fresh ginger
3 eaches Garlic cloves, minced or
\N \N . pressed
3 tablespoons Catsup
1 tablespoon Cider vinegar
363 xes Calories (15% from fat)
23 grams Protein
6⅛ gram Fat (1g saturated) (6.1g)
1 tablespoon Soy sauce
1 tablespoon Sugar
½ teaspoon (to 1) Crushed dried hot
\N \N . red chiles
½ teaspoon Oriental sesame oil
3 cups Hot cooked rice
\N x Sliced green onions
52 grams Carbohydrate
530 milligrams Sodium
140 milligrams Cholesterol


Peel shrimp, leaving last section of shell on tail; devein and rinse.

Place a wok or 10- to 12-inch frying pan over high heat. Add salad oil; when oil is hot, add shrimp. Stir-fry until shrimp are pink and opaque in center (cut to test), about 3 minutes.

With a slotted spoon, lift out shrimp, drain briefly, and set aside.

To pan, add ginger and garlic; stir-fry until garlic is tinged with gold, about 30 seconds. Add catsup, vinegar, soy sauce, sugar, and chilies to taste; stir until boiling. Add shrimp, any accumulated juices, and sesame oil; mix well. Mound rice on a platter; top with shrimp mixture and onions. Serves 4.

From: SUNSET magazine, 5/94 (yep--1994) typing (and typos) -- iris grayson Submitted By IRIS GRAYSON On 05-16-95

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