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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Shrimp with Peanuts
Yield: Makes 4 servings
Ingredients:
1/4
cup ketchup
2
tablespoons reduced-sodium chicken broth
1
tablespoon dry sherry
1
tablespoon rice vinegar
1
tablespoon reduced-sodium soy sauce
1
teaspoon brown sugar
2
green onions with tops
1
tablespoon peanut oil or vegetable oil
2
cloves garlic, minced
1/8
to 1/4 teaspoon red pepper flakes
3/4
pound medium or large shrimp, peeled and deveined
1/3
cup dry roasted peanuts
Hot cooked Chinese egg noodles
Cucumber fan for garnish
Preparation:
1.
Combine ketchup, broth, sherry, vinegar, soy sauce and brown sugar in small bowl; set aside.
2.
Cut onions diagonally into 1/2-inch pieces; set aside.
3.
Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add garlic and red pepper; stir-fry 30 seconds.
4.
Add shrimp; stir-fry 3 to 5 minutes or until shrimp turn pink and opaque. Add ketchup mixture and onions; stir-fry about 1 minute or until sauce boils and thickens.
5.
Stir in peanuts. Serve over noodles. Garnish, if desired.
Note
Rice vinegar is a light, mellow and mildly tangy vinegar brewed from rice. Do not use brands that are not brewed or that are seasoned with salt and sugar. Cider vinegar can be used as a substitution.
This recipe appears in:
Asian
