Wednesday, March 16, 2011

shrimp and stir-fry sauce

Adapted from Rocco Dispirito's Now Eat This: Rockin' Asian Stir-Fry Sauce

Last time I made this dish, I added lots of veggies such as onions, bell peppers, mushrooms, and spinach. However, Jake decided to come home early and I had nothing prepared. I ran to the grocery store and grabbed some shrimp from the seafood department and threw together the sauce and wah-lah! Dinner was served. I make it sound so simple (which it is) but this sauce is so delicious, I could eat it over anything... pasta, chicken, veggies... whatever.

1.5 lbs shrimp, peeled
1 T sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions, chopped fine
1 T cornstarch
6 T GF low sodium soy sauce
3/4 low-fat, low-sodium all natural chicken broth
3 T vinegar
1/2 cup simply Heinz ketchup
salt, black pepper, and crushed red pepper

Heat large skilled over high heat. Add sesame oil to hot pan. Add ginger, garlic, and scallions and saute for a couple of minutes. Place cornstarch in a medium bowl, add the soy sauce, broth, vinegar, and ketchup and whisk together. Stir the cornstarch mixture into the pan and bring to simmer, whisking constantly until thickened. Add salt, pepper, and red pepper. Add the peeled shrimp and saute until shrimp are done. Serve over pad thai noodles, rice or over steamed veggies. Quick and tasty!!!

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