Asian Drunken Shrimp

Submitted by arroz241_11561377

"I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer."

 

• Ready In: 26mins
• Ingredients: 11
• Yields: 1 lb
• Serves: 4

ingredients

• 1 lb medium raw shrimp
• 2 tablespoons dry sherry
• 2 1⁄2 teaspoons cornstarch, divided
• 1 teaspoon sugar, divided
• 3 tablespoons soy sauce, Low sodium
• 2 tablespoons water
• 1 tablespoon white vinegar
• 2 tablespoons vegetable oil
• 1⁄4 cup chopped green onion, with tops
• 1 teaspoon fresh gingerroot, minced
• 1 garlic clove, minced

directions

1. Peel and devein shrimp, leaving the tails on.
2. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
3. Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
4. Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
5. Add shrimp, stir fry 3 minutes, or until pink.
6. Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
7. Garnish as desired, and serve as desired.