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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, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Villa


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

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.

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