Cold Spiced Shrimp Recipe


Health IndexHealthyCuisine
CourseMain Ingredient


 Vegetable oil2 Tablespoon
 Medium shrimp1 Pound, shelled and deveined
 Green onions2 , chopped (With Tops Reserved)
 Thin fresh ginger slices/1/4 teaspoon ground ginger2
 Low sodium chicken broth3⁄4 Cup (12 tbs)
 Low sodium ketchup3 Tablespoon
 Cider vinegar2 Tablespoon
 Dry sherry/White wine2 Tablespoon
 Sugar1 Teaspoon
 Cayenne pepper1⁄8 Teaspoon
 Iceberg/Boston lettuce leaves8


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.