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Szechwan Shrimp over Rice


Thursday, January 01, 2004
4 servings
1 pound raw shrimp, peeled and deveined3 tablespoons water
2 tablespoons ketchup
1 tablespoon reduced sodium soy sauce
1 tablespoon white wine
2 teaspoons cornstarch
2 teaspoons honey
1/4 teaspoon red pepper
1/4 teaspoon ground ginger
1 tablespoon peanut or sesame oil
3/4 cups sliced green onions
4 cloves garlic, minced
2 cups cooked rice
1. Thaw shrimp if frozen. Cut each in half lengthwise. Rinse, pat dry and set aside. 2. In a small mixing bowl combine next 8 ingredients (water, ketchup, soy sauce, wine, cornstarch, honey, red pepper and ginger). 3. Pour oil into large skillet or wok and heat over medium-high heat. Add onions and garlic, stir-fry for an additional 30 seconds. Add shrimp. Stir-fry 2-3 minutes or until shrimp are opaque. Push shrimp to the side of the skillet. Add sauce to center of the skillet and cook, stirring constantly until it begins to thicken. Combine with shrimp and cook an additional 2 minutes. Serve mixture over hot rice.
Nutrition Facts:
292 calories, 32g carbohydrate, 26g protein, 5.7g fat,
0.9g saturated fat, 172mg cholesterol, lg dietary fiber, 395mg sodium
Adapted recipe by Chef Dennis Berno
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