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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it's so fresh and readily available there. This entree is always a winner. -Janet Edwards, Beaverton, Oregon Ingredients:
1 tablespoon cornstarch |
1/4 cup cold water |
1/4 cup corn syrup |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons sherry or chicken broth |
1 garlic clove, minced |
1/4 teaspoon ground ginger |
1 small green pepper, cut into 1-inch pieces |
2 tablespoons canola oil |
1 pound uncooked medium shrimp, peeled and deveined |
1 medium tomato, cut into wedges |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
2. In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; stir-fry 3 minutes longer or until shrimp turn pink.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired. Yield: 4 servings.
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