Szechwan oriental shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | Shrimp, cooked | |
| 1½ | tablespoon | Cornstarch |
| 1½ | tablespoon | Water |
| ½ | cup | Salsa, mild, med, or hot |
| ¼ | cup | Honey |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Chunky peanut butter |
| ½ | teaspoon | Ground ginger |
| 1 | can | Baby corn, drained |
| 4½ | ounce | Shiitake mushrooms |
| 1 | cup | Pea pods, snow pea pods |
| 2 | minutes. | |
Directions
1) Dissolve cornstarch in water, set aside 2) Combine salsa, honey, soy, mustard, peanut butter and ginger in a saucepan. Bring mixture to a slow boil, stirring to blend.
3) Add the dissolved cornstarch; stir and cook until mixture thickens.
Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp; heat 4) Serve over rice
Serving Ideas : Serve over rice Recipe by: =20
Posted to Digest eat-lf.v097.n057 by irene@... on Feb 28, 1997.