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Judykay's Ginger Shrimp Recipe

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This recipe for Judykay's Ginger Shrimp, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judykay Kohler
Added: Tuesday, August 17, 2010

Category:
Category:

Ingredients:  
Ingredients:  
3 lb raw, shelled shrimp, deveined
1/3 c + 1 tsp peanut oil
18 scallions
3 T corn starch with 3 T cold water

Sauce:
1/3 c ketchup
1/3 c soy sauce
1/3 c vinegar
2 T +1 tsp minced garlic
3 T minced ginger root
3 T sugar, or equivalent

Directions:
Directions:
Saute shrimp in peanut oil for 3 minutes in large skillet. Shrimp will curl and turn pick. Add sauce ingredients and scallions and cook for 3-5 minutes. Then combine corn starch and water in separate bowl. Add to pan to thicken.
Serve over your favorite rice cooked in Knorr's chicken bouillon. Yummy!!

 

 

 

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