This was a simple shrimp recipe Jessi and I made a while back. We enjoy a good shrimp supper—very light but filling. Shrimp makes such a great weeknight meal too due to it's quick thaw time. That's right, we buy frozen. Especially for a quick meal like this where the shellfish is smothered in a tasty sauce. Rarely do we purchase fresh shrimp for our recipes unless it's something that really plays off the shrimp taste. What do you do - fresh or frozen? Recipe modified from Cooking Light, serves 4.
- 1/2 cup fat-free, low-sodium chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons vermouth
- 2 teaspoons low-sodium soy sauce
- 1/4 teaspoon white pepper
- 1 tablespoon canola oil
- 11/2 pounds large shrimp, peeled and deveined
- 2 tablespoons minced garlic
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup (1-inch) slices green onions
- 1/2 teaspoon dark sesame oil
- Cilantro sprigs (optional)
- Combine first broth, cornstarch, sugar, vermouth, soy sauce and white pepper in a small bowl, stirring with a whisk.
- Heat a wok or large skillet over high heat. Add canola oil to pan. Add shrimp to pan; stir-fry 1 minute or until shrimp begin to turn pink.
- Add garlic, ginger, and jalapeño; stir-fry 1 minute. Stir in broth mixture; cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
- Remove from heat; stir in onions and sesame oil. Garnish with cilantro sprigs, if desired.