Cold Spiced Shrimp
|Vegetable oil||2 Tablespoon|
|Medium shrimp||1 Pound, shelled and deveined|
|Green onions||2 , chopped (With Tops Reserved)|
|Thin fresh ginger slices/1/4 teaspoon ground ginger||2|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Low sodium ketchup||3 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Dry sherry/White wine||2 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Iceberg/Boston lettuce leaves||8|
In a heavy 10 inch skillet, heat 1 tablespoon of the vegetable oil over moderately high heat for 1 minute.
Add the shrimp and stir fry for 2 minutes; transfer to a platter.
Add the remaining oil to the skillet, then the green onions and the ginger; stir fry about 30 seconds.
Add the chicken broth, ketchup, vinegar, sherry, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened.
Return the shrimp to the skillet and cook, stirring, 3 minutes longer.
Pour all into a bowl; cover and refrigerate for 4 hours.
When ready to serve, arrange the lettuce leaves on a platter and mound the shrimp on top.
Chop the reserved green onion tops and sprinkle over the shrimp.
Accompany with Roasted Vegetable Salad.