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Cold Spiced Shrimp

Healthycooking's picture
  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
  Sugar 1 Teaspoon
  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.

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Cold Spiced Shrimp Recipe