Shrimp with Peanuts Photo
Shrimp with Peanuts

YIELD Makes 4 servings


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


  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.
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
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