Spicy shrimp
4 servings
Ingredients
| Quantity | 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 |
Directions
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.