Asian Spicy Shrimp
Source of Recipe
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List of Ingredients
1/3 pound raw medium shrimp, peeled, de-veined and cut lengthwise in half
1 tablespoon cornstarch
2 teaspoons dry sherry or rice wine, divided, OPTIONAL
1/8 teaspoon salt
1/2 cup chicken broth
3/4 tablespoon soy sauce
1/2 tablespoon vegetable oil
1 teaspoon grated gingerroot
3/4 teaspoon balsamic vinegar
1 1/2 cloves garlic, pressed
1/2 tablespoon water
1 1/4 cups snow pea pods, whole (fresh or frozen)
1/2 cup mushrooms, sliced
1/2 jalapeno chili, thinly sliced into rings, seeded, OPTIONAL
Recipe
In a big zipper-topped plastic bag, mix the shrimp, 1/2 tablespoon of the cornstarch, 1 teaspoon of the sherry and the salt. Close bag and refrigerate at least 20 minutes. In a bowl, mix the broth, soy sauce, gingerroot, remaining 1 teaspoon sherry, the balsamic vinegar and garlic. Then in a very small bowl, mix the remaining 1/2 tablespoon cornstarch and the water together. (All of this will take very little time! Sounds complicated, but it's not).
In a skillet or wok, heat oil till hot. Add drained shrimp; stir- fry 2 to 3 minutes or just until shrimp are pink. Remove shrimp from skillet or wok. Add snow peas to skillet or wok; stir-fry 1 minute. Add mushrooms next. Finally, add broth mixture; cover and simmer 5 to 6 minutes or until snow peas are tender. Stir in cornstarch mixture; cook and stir until thickened. Stir in shrimp and jalapeno; heat through.
NOTE: the seeds and ribs of the jalapeno pepper are what make it really hot. Discard these while preparing the pepper and make SURE you don't touch your face after preparation, wash your hands thoroughly!
Per serving: 164 Calories; 2g Total Fat; 23g Protein; 3g Dietary Fiber; 13g Carbohydrate; 129mg Cholesterol; 776mg Sodium Food Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.
VEGETARIANS: Omit shrimp; add Tempeh, but into strips.
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