SPD

Shrimp With Peanuts

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Rating:

(1 vote) 5 1

Rice vinegar is a light, mellow and midly tangy vinegar brewed from rice. Do not use brands that are not brewed or that are seasoned with salt and sugar. Cider vinegar can be used as a substitution for rice vinegar.

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Necedah, WI

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1/4 C Ketchup
  • 2 Tbs Low sodium chicken broth
  • 1 Tbs Dry sherry
  • 1 Tbs Rice vinegar
  • 1 Tbs Low sodium soy sauce
  • 1 tsp Brown sugar
  • 2 lg Green onions with tops
  • 2 Cloves garlic
  • 1 Tbs Peanut oil (or vegetable oil)
  • 1/8 to 1/4 tsp Crushed red pepper
  • 3/4 lb Medium or large shrimp (peeled and deveined)
  • 1/3 C Dry roasted peanuts
  • Hot cooked Chinese egg noodles
  • Cucumber fan for garnish

Directions

Combine ketchup, broth, sherry, vinegar, soy sauce, and sugar in a small bowl. Set aside.
Cut onions diagonally into 1/2 inch pieces. Mince garlic
Heat the wok over medium high heat until hot. Drizzle oil into the wok and heat 30 seconds. Add garlic and red pepper; stir fry 30 seconds.
Add shrimp to the wok; stir fry 3 to 5 minutes or until shrimp turn pink and opaque. Add ketchup mixture and onions. Stir fry about 1 minute or until sauce boils and thickens.
Stir in peanuts.
Serve over hot cooked Chinese egg noodles. Garnish, if desired with cucumber fan.