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Hot and Sour Shrimp with Watercress and Walnuts Recipe

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This recipe for Hot and Sour Shrimp with Watercress and Walnuts is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. uncooked shrimp, peeled, deveined, butterflied
4 tbl. dry Sherry
1 tbl. grated peeled fresh ginger
1/2 c. chicken stock or canned broth
2 tbl. soy sauce
2 tbl. catsup
1 tbl. cornstarch
1 tbl. rice vinegar or white wine vinegar
1 tbl. sugar
1 tsp. oriental sesame oil
1/4 tsp. cayenne pepper
6 tsp. peanut oil
2 tbl. chopped walnuts
3 brunches watercress, trimmed
2 med. red bell peppers, cut into 1-inch squares
2 garlic cloves, minced
8 green onions, cut diagonally into 1-inch-long pieces
Directions:
Directions:
Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refirgerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir-fry 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.
Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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