Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Unpeeled medium fresh shrimp |
½ cup | Water |
½ cup | Catsup |
¼ cup | Sugar |
¼ cup | Chili sauce |
2 tablespoons | Cornstarch |
3 tablespoons | Dry sherry |
1 tablespoon | Soy sauce |
2 teaspoons | Sesame oil |
¼ cup | Vegetable oil |
6 \N | Green onions; chopped |
3 \N | Cloves garlic; minced |
1 can | Waterchestnuts (8 ounces); drained and chopped |
1½ teaspoon | Dried crushed red pepper |
1 teaspoon | Peeled; minced gingerroot |
1 teaspoon | Cracked black pepper |
\N \N | Hot cooked rice |
Peel and devein shrimp; set aside. Combine water and next 7 ingredients; stir well, and set aside.
Pour vegetable oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375°F) for 2 minutes. Add green onions and next 5 ingredients; stir-fry 3 minutes. Add shrimp; stir-fry 3 minutes or until shrimp turn pink. Add catsup mixture, and cook 1 minute, stirring constantly, until thickened. Serve immediately over rice. Yield: 6-8 servings.
Mastercook formatted for your cooking pleasure by Pamela Creeden (Creedenites@...)
>From Pam: Not Chinese tasting, by any means, but very good! NOTES : Forrest Gump Quote: "I don't know if we all have a destiny, or if we're all just floatin' around accidental-like on a breeze." Recipe by: Bubba Gump Shrimp Co. Cookbook, p. 93 Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 13, 1998