Peking Shrimp

Submitted by AmyZoe

"This is delicious! I love how easy it comes together. Recipe courtesy of Taste of Home Contest Winning Recipes Annual Recipes 2010 and Janet Edwards of Beaverton, Oregon. I enjoyed this with brown rice, but use what you prefer or have on hand."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon cornstarch
• 1⁄4 cup water
• 1⁄4 cup corn syrup
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons sherry wine or 2 tablespoons chicken broth
• 1 garlic clove, minced
• 1⁄4 teaspoon ground ginger
• 1 small green pepper, cut into 1 inch pieces
• 2 tablespoons canola oil
• 1 lb medium shrimp (uncooked, peeled and deveined)
• 1 medium tomatoes, cut into wedges
• rice (hot, cooked)

directions

1. In a small bowl, combine cornstarch and water until smooth.
2. Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
3. In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
4. Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
5. Stir in the cornstarch mixture and add to the pan.
6. Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
7. Add tomato and heat through.
8. Serve with rice if desired.