Citrus Shrimp Recipe
Ingredients
| Frozen shrimp | 1 pound, deveined | |
| Cold water | 1 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Lemon juice | 2 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| 2 teaspoons instant chicken bouillon granules | ||
| Sugar | 1 Teaspoon | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Cooking oil | 1 Tablespoon | |
| Broccoli flowerets | 2 Cup (16 tbs) | |
| Hot cooked rice | ||
| Almonds | 1/4 Cup (16 tbs), sliced | |
Directions
Thaw shrimp, if frozen.
For sauce, in a small bowl stir together the cold water, lemon peel, lemon juice, cornstarch, bouillon, sugar, and basil.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry broccoli in hot oil 3 minutes or till crisp-tender.
Remove from wok.
Add half of the shrimp to the wok.
Stir-fry for 2 to 3 minutes or till shrimp turn pink.
Remove from wok.
Stir-fry remaining shrimp for 2 to 3 minutes.
Return all shrimp and vegetables to wok and push from the center.
Stir sauce mixture and add to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Add broccoli to wok and heat through.
Serve over hot cooked rice.
Sprinkle with almonds.
For sauce, in a small bowl stir together the cold water, lemon peel, lemon juice, cornstarch, bouillon, sugar, and basil.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry broccoli in hot oil 3 minutes or till crisp-tender.
Remove from wok.
Add half of the shrimp to the wok.
Stir-fry for 2 to 3 minutes or till shrimp turn pink.
Remove from wok.
Stir-fry remaining shrimp for 2 to 3 minutes.
Return all shrimp and vegetables to wok and push from the center.
Stir sauce mixture and add to center of wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Add broccoli to wok and heat through.
Serve over hot cooked rice.
Sprinkle with almonds.
Chef
