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Imperial Shrimp Recipe

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This recipe for Imperial Shrimp, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Edge
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound large shrimp, peeled and deveined
2 medium carrots, cut into strips
1 medium onion cut into strips
1 can bamboo shoots cut into strips
1 T. minced ginger
1 T. minced garlic
2 t. sugar
1/4 c. ketchup
1/3 c. vinegar
1/2 c. water
1 t. cornstarch
1 t. dried red chili pepper
1 T. sesame oil
low sodium soy sauce to taste

Directions:
Directions:
In a small bowl, mix together sugar, ketchup, vinegar, water and cornstarch. In a wok, add sesame oil, ginger and garlic, stir frying for 30 seconds. Add the onion and carrots, stir frying 2-3 minutes, until vegetables are crisp-tender. Add the shrimp and bamboo shoots, stir frying until the shrimp turns pink.
Pour on the previously mixed sauce, sprinkle in the red pepper, and add low sodium soy sauce to taste. Stir well, coating all ingredients. Serve with hot steamed rice.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Once upon a time I helped my mom make a special Asian meal for a dinner party she had for some friends. The menu included this soup, followed by egg rolls, Beef with Cauliflower and Peas, Imperial Shrimp, steamed rice, and whipped banana yogurt with almond cookies. If you'd like to prepare a special dinner, all of these recipes are in My Mothers Table.

 

 

 

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