Hot & Sour Shrimp Recipe

Name: Hot & Sour Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large uncooked shrimp, peeled,deveined,butterflied; 4 tablespoons dry sherry; 1 tablespoon grated, peeled fresh ginger; ½ cup chicken stock or ½ cup canned broth; 2 tablespoons soy sauce; 2 tablespoons catsup; 1 tablespoon cornstarch; 1 tablespoon rice vinegar or 1 tablespoon white wine vinegar; 1 tablespoon sugar; 1 teaspoon oriental sesame oil; ¼ teaspoon cayenne pepper; 6 tablespoons peanut oil; 2 tablespoons chopped walnuts; 3 bunches watercress, trimmed; 2 medium bell peppers, cut into 1-inch squares; 2 cloves garlic, minced; 8 green onions, cut diagonally into 1-inch-long pieces

Servings: persons

1 lb large uncooked shrimp, peeled,deveined,butterflied
4 tablespoons dry sherry
1 tablespoon grated, peeled fresh ginger
½ cup chicken stock or ½ cup canned broth
2 tablespoons soy sauce
2 tablespoons catsup
1 tablespoon cornstarch
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon oriental sesame oil
¼ teaspoon cayenne pepper
6 tablespoons peanut oil
2 tablespoons chopped walnuts
3 bunches watercress, trimmed
2 medium bell peppers, cut into 1-inch squares
2 cloves garlic, minced
8 green onions, cut diagonally into 1-inch-long pieces

1
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.
2
Cover and refrigerate for 30 minutes.
3
Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.
4
Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.
5
Add walnuts and stir-fry for 1 minute.
6
Transfer walnuts to plate using slotted spoon.
7
Add watercress to wok and stir-fry until just wilted, about 1 minute.
8
Divide watercress among plates.
9
Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.
10
Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.
11
Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
12
Spoon sauce and shrimp over watercress.
13
Sprinkle with walnuts and serve.

1181

kcal

Calories

110

Fat

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 17 ingredients. The key ingredients include: 1 lb large uncooked shrimp, peeled,deveined,butterflied, 4 tablespoons dry sherry, 1 tablespoon grated, peeled fresh ginger, ½ cup chicken stock or ½ cup canned broth, and more.

Yes, Hot & Sour Shrimp 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 & Sour Shrimp

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