Taste of Home
Peking Shrimp
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it’s so fresh and readily available there, but this main dish is a year-round favorite. —Janet Edwards, Beaverton, Oregon
Ingredients
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1 tablespoon cornstarch
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1/4 cup cold water
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1/4 cup corn syrup
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons sherry or chicken broth
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1 garlic clove, minced
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1/4 teaspoon ground ginger
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1 small green pepper, cut into 1-inch pieces
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2 tablespoons canola oil
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1 pound uncooked medium shrimp, peeled and deveined
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1 medium tomato, cut into wedges
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Hot cooked rice, optional
Directions
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1.
In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside.
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2.
In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink.
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3.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.
Nutrition Facts
3/4 cup (calculated without rice): 237 calories, 8g fat (1g saturated fat), 168mg cholesterol, 532mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
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