Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Ginger-Garlic Shrimp
Ingredients:
3 cloves garlic, crushed
3 teaspoons minced ginger
1 pound uncooked shrimp, peeled, deveined
1 tablespoons sesame oil or vegetable oil
1/4 teaspoon dried crushed red pepper
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar
6 green onions, cut into 1/2-inch pieces
1 cup snow peas
cooked rice
Preparation:
Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes. Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce. Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice. Serves 4.
Great with: Basmati rice, with peas, or carrots, or waterchestnuts
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[recipe curtesy of Toppits Quality Frozen Foods]
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