Hot and Sour Shrimp with Spinach and Walnuts Recipe

Name: Hot and Sour Shrimp with Spinach and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb uncooked shrimp, peeled,deveined and butterflied; 4 tablespoons dry sherry; 1 tablespoon grated fresh ginger; ½ cup chicken broth; 2 tablespoons soy sauce; 2 tablespoons ketchup; 1 tablespoon cornstarch; 1 tablespoon white vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil; ¼ teaspoon cayenne; 2 tablespoons peanut oil; 2 tablespoons chopped walnuts; 12 lb stemmed cleaned spinach; 2 medium red bell peppers, cut into 1 inch squares; 2 cloves garlic, minced; 8 green onions, cut diagonally into 1 inch long pieces; 2 cups enough steamed jasmine rice, to serve 4

Servings: persons

1 lb uncooked shrimp, peeled,deveined and butterflied
4 tablespoons dry sherry
1 tablespoon grated fresh ginger
½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon cornstarch
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon sesame oil
¼ teaspoon cayenne
2 tablespoons peanut oil
2 tablespoons chopped walnuts
12 lb stemmed cleaned spinach
2 medium red bell peppers, cut into 1 inch squares
2 cloves garlic, minced
8 green onions, cut diagonally into 1 inch long pieces
2 cups enough steamed jasmine rice, to serve 4

1
Combine shrimp, 2 tblsps Sherry and grated ginger in large bowl.
2
Combine, cover and refrigerate for 30 minutes.
3
Mix remaining 2 tblsps Sherry, broth, soy, ketchup, cornstarch, vinegar, sugar sesame oil and cayenne pepper in small bowl.
4
Heat 1 tblsp peanut oil in wok over high heat.
5
Add walnuts and stir fry 1 minute, until fragrant and toasted.
6
Transfer walnuts to plate with slotted spoon.
7
Add spinach to wok and fry until just wilted, about 1 minute.
8
Put spinach on a serving plate.
9
Add 1 tblsp peanut oil, bell peppers and garlic to wok, stir fry 1 minute.
10
Add shrimp mixture and onions and stir fry 1 minute longer.
11
Stir in stock/sauce mixture.
12
Cook sauce until clear and thick, about 2 minutes.
13
Spoon sauce and shrimp over spinach.
14
Sprinkle with walnuts and serve.

1750

kcal

Calories

104

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb uncooked shrimp, peeled,deveined and butterflied, 4 tablespoons dry sherry, 1 tablespoon grated fresh ginger, ½ cup chicken broth, and more.

Yes, Hot and Sour Shrimp with Spinach and Walnuts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot and Sour Shrimp with Spinach and Walnuts

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