SWEET 'N' TANGY SHRIMP
With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! "My husband and I adapted the recipe from one in a magazine, and we just love it," writes Kathleen Davis of North Bend, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.
Nutrition Facts : Calories 241 calories, Fat 7g fat (1g saturated fat), Cholesterol 252mg cholesterol, Sodium 954mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.
STIR-FRIED SHRIMP WITH CATSUP II
Number Of Ingredients 13
Steps:
- 1. Shell and devein shrimp. Sprinkle with salt and pepper. 2. Slice scallion stalks mince garlic and ginger. Then combine with catsup, soy sauce, vinegar and sugar. Blend cornstarch and cold water to a paste. 3. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes). 4. Add scallion-catsup mixture and cook 2 minutes over low heat, stirring frequently. Then stir in cornstarch paste to thicken and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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