Tangy Honeyed Shrimp

Ingredients

• 1 1/2 lbs. unpeeled large shrimp
• 3 tbsp peanut oil
• 2 tsp minced garlic
• 1 tsp peeled, minced gingerroot
• 10 1/2 oz. can condensed chicken broth
• 1 tbsp cornstarch
• 2 tbsp honey
• 2 tbsp ketchup
• 1 tbsp white vinegar
• 1 tbsp rice wine or dry sherry
• 1 tbsp sory sauce
• 1/8 tsp dried crushed red pepper
• 1 tbsp sesame oil
• 2 green onions, cut 1" and then shredded
• 1 tsp chopped fresh cilantro
• Rice

Directions

Peel and devein shrimp, keeping tail intact. Drain on paper towels. Pour peanut oil around top of preheated wok, coating sides; heat on high 1 min. Add shrimp, garlic & ginger root. Cook, stirring constantly, about 8 min. or till shrimp turn pink. Combine broth and next 7 ingredients, stirring till smooth. Add to shrimp mix, stirring constantly. Bring to boil; cook 1 min. Stir in sesame oil, green onions and cilantro; cook until thoroughly heated. Serve immediately with Rice. (Sorry, you'll have to add your own walnuts.)

Submitted 6/13/05.
Source: Southern Living Annual Recipes '94
Submitted By: Ruth A. Burbage
burbage@pell.net
Tangy Honeyed Shrimp