West Coast Tangy Honeyed Shrimp |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in a book that I bought at the check-stand, and have had it forever! So, I decided to try it an it's super! I have to laugh at myself, because I've had the book for about 10 years. Hope you will like it too. Ingredients:
1 1/2 lbs fresh shrimp, large, and unpeeled |
2 teaspoons garlic, minced |
1 teaspoon fresh ginger, minced |
3 tablespoons peanut oil or 3 tablespoons vegetable oil |
10 1/2 ounces canned chicken broth |
1 tablespoon cornstarch |
2 tablespoons honey |
2 tablespoons ketchup |
1 tablespoon white vinegar |
1 tablespoon rice wine or 1 tablespoon dry sherry |
1 tablespoon soy sauce |
1/8 teaspoon dried crushed red pepper flakes |
1 tablespoon sesame oil |
2 green onions, cut into thin strips |
1 teaspoon chopped fresh cilantro |
hot cooked rice |
Directions:
1. Peel shrimp, and devein, if desired.
2. Cook shrimp, garlic, and ginger in oil in a large skillet over med.-high heat. stirring constantly, about 8 minutes, or until shrimp turn pink.
3. Combine broth and next 7 ingredients, stirring until smooth. Add to shrimp mixture, stirring constantly.
4. Bring to a boil, cook 1 minute. Stir in sesame oil, green onions, and cilantro; cook until thoroughly heated.
5. Serve immediately, with rice.
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