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Gingered Shrimp With Rice

Microwaverina's picture
Ingredients
  Large fresh shrimp 1 Pound, cleaned (About 2 Cups)
  Frozen green peas package 10 Ounce (1 Package, 10 Ounce)
  Onion 1 Large, sliced
  Diagonally cut celery slices 1 Cup (16 tbs) (About 2 Medium Stalks, Cut Into 1/4 Inch Slices)
  Soy sauce 2 Tablespoon
  Dry white wine/Sherry 1 Tablespoon
  Crushed ginger root/1/2 teaspoon ground ginger 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cornstarch 1 Tablespoon
  Instant chicken bouillon 1⁄2 Teaspoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Hot cooked rice 4 Cup (64 tbs)
Directions

1. Mix shrimp, peas, onion, celery, water chestnuts, soy sauce, wine, gingerroot and salt in 2-quart casserole. Cover tightly and microwave on high (100%), stirring every 3 minutes, until shrimp are pink and vegetables are crisp-tender, 9 to 11 minutes.
2. Mix cornstarch, bouillon and water. Stir into shrimp mixture. Cover tightly and microwave on high (100%) 2 minutes; stir. Cover and microwave until thickened, 2 to 4 minutes longer. Serve shrimp over hot rice.

Recipe Summary

Cuisine: 
American
Method: 
Microwaving
Ingredient: 
Shrimp

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