Cold Spiced Shrimp Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1 pound medium size shrimp, shelled and deveined | ||
| 2 green onions, chopped, with tops reserved | ||
| 2 thin slices fresh ginger or 1/4 teaspoon ground ginger | ||
| Low sodium chicken broth | 3/4 Cup (16 tbs) | |
| 3 tablespoons low sodium ketchup | ||
| Cider vinegar | 2 Tablespoon | |
| 2 tablespoons dry sherry or white wine | ||
| Sugar | 1 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| 8 iceberg or Boston lettuce leaves | ||
Directions
In a heavy 10 inch skillet, heat 1 tablespoon of the vegetable oil over moderately high heat for 1 minute.
Add the shrimp and stir fry for 2 minutes; transfer to a platter.
Add the remaining oil to the skillet, then the green onions and the ginger; stir fry about 30 seconds.
Add the chicken broth, ketchup, vinegar, sherry, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened.
Return the shrimp to the skillet and cook, stirring, 3 minutes longer.
Pour all into a bowl; cover and refrigerate for 4 hours.
When ready to serve, arrange the lettuce leaves on a platter and mound the shrimp on top.
Chop the reserved green onion tops and sprinkle over the shrimp.
Accompany with Roasted Vegetable Salad.
Add the shrimp and stir fry for 2 minutes; transfer to a platter.
Add the remaining oil to the skillet, then the green onions and the ginger; stir fry about 30 seconds.
Add the chicken broth, ketchup, vinegar, sherry, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened.
Return the shrimp to the skillet and cook, stirring, 3 minutes longer.
Pour all into a bowl; cover and refrigerate for 4 hours.
When ready to serve, arrange the lettuce leaves on a platter and mound the shrimp on top.
Chop the reserved green onion tops and sprinkle over the shrimp.
Accompany with Roasted Vegetable Salad.
Chef
