Shanghai Shrimp Recipes

SHANGHAI SHRIMP

Steps:

• Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 min. Add shrimp; cook 3 to 4 min. or until shrimp turn pink.
• Stir chicken broth into cornstarch. Add to shrimp mixture along with the oranges and water chestnuts; mix well. Reduce heat to medium-low; cover. Simmer until slightly thickened and heated through, stirring frequently.
• Serve over the rice.

SZECHWAN SHRIMP

Steps:

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
• Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

SHRIMP SHANGHAI

Steps:

• Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
• Add shrimp and mix well.
• Cover and refrigerate for 1 hour.
• Drain shrimp, reserving marinade.
• Heat oil in a wok or large skillet over high heat.
• Add shrimp and stir-fry 2-3 minutes.
• Add peas and stir-fry 1 minute.
• Add water chestnuts and stir-fry 1 minute.
• Remove shrimp and keep warm. (Leave the vegetables in the pan.).
• Mix cornstarch with enough cold water to form a thin paste.
• Stir into marinade.
• Pour marinade mixture into pan with the vegetables.
• Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
• Pour sauce over shrimp.
• Serve with rice and cherry tomatoes.