Spicy Shrimp With Spinach and Walnuts

Total Time
40 mins
5 mins
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  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

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.