Oriental Shrimp
Yield
servingsPrep
10 minCook
6 minReady
16 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
large shrimp or prawns |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
sherry
|
|
| ¼ | teaspoon |
sesame oil
|
|
| 6 |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
large shrimp or prawns |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
ketchup
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
sugar
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
sherry
|
|
| 1.3 | ml |
sesame oil
|
|
| 6 |
red hot pepper sauce
|
*
|
Directions
Clean and peel shrimp, leaving end of tail intact if you wish, and remove vein.
Wash and pat dry. Stir fry shrimp in hot oil until cooked--about 3 -4 minutes.
Remove shrimp; drain oil from wok.
Add remaining ingredients to wok; heat to boiling; return shimp to wok; cover and cook for 30 seconds.
