Spicy Shrimp With Spinach and Walnuts
photo by KerfuffleUponWincle
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 lb unpeeled large raw shrimp
- 3 tablespoons dry sherry, divided
- 1 tablespoon peeled grated gingerroot
- 2 teaspoons cornstarch
- 1⁄3 cup no-salt-added chicken broth, undiluted
- 2 tablespoons low-calorie soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons reduced sodium ketchup
- 2 teaspoons sugar
- 1 teaspoon dark sesame oil
- 1⁄4 teaspoon ground red pepper
- 2 tablespoons chopped walnuts
- 1 teaspoon peanut oil
- 1 (10 ounce) package fresh spinach
- 1 garlic clove, minced
- 1 large sweet red pepper, cut into 1/2 inch strips
- 2 tablespoons water
- 6 green onions, cut into 1-inch pieces
directions
- Peel, devein and butterfly shrimp.
- Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
- Cover and marinate in refrigerator for 30 minutes.
- Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
- Add ketchup and next 3 ingredients.
- Set aside.
- Coat a wok with cooking spray.
- Heat at medium-high until hot.
- Add walnuts and stir-fry for 30 seconds.
- Remove walnuts from wok and set aside.
- Drizzle peanut oil around top of wok, coating sides.
- Add spinach to wok; stir-fry for 2 minutes.
- Remove to a serving platter; keep warm.
- Add garlic to wok; stir-fry 10 seconds.
- Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
- Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
- Spoon over spinach and sprinkle with walnuts.
- Serve immediately.
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Reviews
-
Actually this recipe should have more stars. Sorry previous people had a problem and issues. I've made this a number of times and intend to do it again and again. Yes, I first made it as written. Yes, I have kicked it up. DH & I love spicy food and I have made minor changes with this recipe. To begin with I don't butterfly my shrimp. (waste of time & and not necessary.) The marinade is great. (I do add 1 more minced clove of garlic.-love that garlic) There even was a time the shrimp was in the marinade overnight. It was still great. I have to admit I have only used fresh spinach. (frozen would work if drained very well and blotted dry) I do my Walnuts in my Wok first and set aside. Next I do the shrimp in the Wok until just about done (hate overcooked shrimp) and put them aside. Next I do my veggies till done and then add the sauce, spinach and my shrimp just to warm them up. Top it all with the Walnuts. (Now and then I sprinkle a bit of Sesame Oil on it.) This recipe is easy to do and you can make it as spicy as you want. More ginger, garlic or red pepper flakes will do it. Prep is the key to success. Just try it. You will love it. Thank you Ashley U. for a favorite.
RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.