Peking Shrimp
Description
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, but this main dish is a year-round favorite.
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
- In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
- In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink.
- 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.
