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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! âMy husband and I adapted the recipe from one in a magazine, and we just love it,â writes Kathleen Davis of North Bend, Washington. Ingredients:
1/2 cup ketchup |
2 tablespoons sugar |
2 tablespoons cider vinegar |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon sesame oil |
1/4 teaspoon crushed red pepper flakes |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
1 tablespoon minced fresh gingerroot |
1 tablespoon canola oil |
3 garlic cloves, minced |
2 green onions, sliced |
1 teaspoon sesame seeds, toasted |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer.
2. Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired. Yield: 4 servings.
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