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Sauteed Shrimp Recipe
|Rice wine/Dry sherry||2 Teaspoon|
|Chicken broth||1 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), sliced|
|Sliced canned mushrooms||4 Ounce (Fresh/Drained)|
|Canned sliced water chestnuts||4 Ounce (Drained)|
|Frozen peas||2 Tablespoon|
|Sesame oil||1 Tablespoon|
Serving size: Complete recipe
Calories 1601 Calories from Fat 1159
% Daily Value*
Total Fat 131 g201.6%
Saturated Fat 17.6 g87.9%
Trans Fat 0 g
Cholesterol 517.1 mg
Sodium 1621.3 mg67.6%
Total Carbohydrates 32 g10.8%
Dietary Fiber 6.7 g26.6%
Sugars 6.8 g
Protein 76 g152.5%
Vitamin A 32.4% Vitamin C 22.9%
Calcium 161.6% Iron 106.1%
*Based on a 2000 Calorie diet
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl; mix well.
Let stand 1 hour.
Pat marinated shrimp dry with a paper towel.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Heat vegetable oil in a wok over medium heat 1 minute.
Stir-fry marinated shrimp about 1 minute or until pink.
Remove with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup.
Add garlic, mushrooms, water chestnuts and peas to oil remaining in wok.
Stir-fry 1 minute.
Turn heat to high and add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add cooked shrimp.
Stir-fry to coat with sauce and heat through.
Stir in sesame oil.