Spicy Shrimp With Spinach and Walnuts

Total Time
45mins
Prep 40 mins
Cook 5 mins

Ingredients Nutrition

Directions

  1. Peel, devein and butterfly shrimp.
  2. Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
  3. Cover and marinate in refrigerator for 30 minutes.
  4. Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
  5. Add ketchup and next 3 ingredients.
  6. Set aside.
  7. Coat a wok with cooking spray.
  8. Heat at medium-high until hot.
  9. Add walnuts and stir-fry for 30 seconds.
  10. Remove walnuts from wok and set aside.
  11. Drizzle peanut oil around top of wok, coating sides.
  12. Add spinach to wok; stir-fry for 2 minutes.
  13. Remove to a serving platter; keep warm.
  14. Add garlic to wok; stir-fry 10 seconds.
  15. Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
  16. Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
  17. Spoon over spinach and sprinkle with walnuts.
  18. Serve immediately.
Most Helpful

In this strange recipe there seems no indication of when the SHRIMP get's stir fried. For new cooks this appears a rather catastrophic omission.

3 5

This was not at all spicy ~ I believe the sauce would benefit GREATLY by adding more garlic cloves, changing out the ketchup with chili sauce, and adding a sprinkle of red pepper flakes! I subbed slivered carrots and broccoli for the red and green peppers in the recipe.