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Lover's Shrimp




Source of Recipe


Brandy PNIC


List of Ingredients




1 lb. of large shrimp, peeled and deveined
2 tsp. cornstarch
1 tsp. sesame oil
1/4 tsp. salt
1 pinch white pepper
3 Tbsp. catsup
2 tsp. rice vinegar or lemon juice
1 tsp. Oriental chili paste
1 1/2 cups broccoli flowerets
1 Tbsp. olive oil
1 tsp. minced or pressed garlic
1 Tbsp. rice wine or dry sherry




Recipe



Rinse shrimp briefly and pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper.

Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 - 60 minutes.

While the shrimp are marinating, in a small bowl mix together catsup, rice vinegar, and chili paste. Set aside.

In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, approximately 1 1/2 minutes.

Rinse broccoli under cold water until cool. Drain well. Arrange broccoli in center of serving platter. Set aside.

Place a wok or 12-inch sauté pan over high heat. When it is hot, add oil and stir to coat the surface.

Add garlic and shrimp and stir-fry until the shrimp turn pink, approximately 1 to 2 minutes. Remove half the shrimp from wok, set aside.

To remaining shrimp in wok or pan, add the wine and a pinch of white pepper. Stir the shrimp, coating completely, and then place the shrimp on one side of platter.

Return reserved shrimp to wok. Add the chili paste mixture and stir to coat shrimp and heat through for 1 minute. Spoon shrimp and sauce onto other side of serving platter.