Spicy shrimp

Yield: 4 servings

Measure Ingredient
3 tablespoons Low Cal. Catsup
2 teaspoons Low Sodium Soy Sauce
1 teaspoon Vinegar
1 tablespoon Cornstarch
¼ teaspoon Baking Soda
1 teaspoon Dry White Wine
1 Egg Slightly Beaten
1 pounds Medium Shrimp Peeled &
Deveined
2 tablespoons Vegetable Oil
⅔ cup Minced Green Onions
1 teaspoon Minced Gingerroot
2 cloves Garlic Minced
½ teaspoon Crushed Red Pepper
2 cups Cooked Regular Rice

Combine Catsup, Soy Sauce & Vinegar. Set Aside. Combine Cornstarch, Soda, Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp & Toss Well. Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp Mixture & Serve Immediately Over Rice.

About 306 Cal. Per ⅔ C. Shrimp Mixture & ½ C. Rice.

Fat 9. Chol. 175.

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