Hot and Sour Shrimp with Spinach and Walnuts
- Ready In:
- 26mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 lb uncooked shrimp, peeled,deveined and butterflied
- 4 tablespoons dry sherry
- 1 tablespoon grated fresh ginger
- 1⁄2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1⁄4 teaspoon cayenne
- 2 tablespoons peanut oil
- 2 tablespoons chopped walnuts
- 1⁄2 lb stemmed cleaned spinach
- 2 medium red bell peppers, cut into 1 inch squares
- 2 cloves garlic, minced
- 8 green onions, cut diagonally into 1 inch long pieces
- 2 cups enough steamed jasmine rice, to serve 4
directions
- Combine shrimp, 2 tblsps Sherry and grated ginger in large bowl.
- Combine, cover and refrigerate for 30 minutes.
- Mix remaining 2 tblsps Sherry, broth, soy, ketchup, cornstarch, vinegar, sugar sesame oil and cayenne pepper in small bowl.
- Heat 1 tblsp peanut oil in wok over high heat.
- Add walnuts and stir fry 1 minute, until fragrant and toasted.
- Transfer walnuts to plate with slotted spoon.
- Add spinach to wok and fry until just wilted, about 1 minute.
- Put spinach on a serving plate.
- Add 1 tblsp peanut oil, bell peppers and garlic to wok, stir fry 1 minute.
- Add shrimp mixture and onions and stir fry 1 minute longer.
- Stir in stock/sauce mixture.
- Cook sauce until clear and thick, about 2 minutes.
- Spoon sauce and shrimp over spinach.
- Sprinkle with walnuts and serve.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.