Title: Shrimp with Green Tomatoes
Categories: Seafood
Yield: 4 Servings
| 2 | tb | Oil |
| 2 | cl | Garlic; chopped |
| 2 | ts | Fresh ginger root; chopped |
| 1 1/2 | lb | Shrimp; cleaned,peeled |
| 4 | | Green tomatoes; sliced&cut in strips |
| 6 | | Scallions, including tender greens -- chopped |
| 10 | | Mushrooms; sliced |
| 2 | tb | Cornstarch |
| 2 | tb | Sherry |
| 4 | | Water |
| 2 | tb | Fresh herbs (parsley, cilantro, chives) -- choppe |
Recipe by: The LL Bean Book of "New" New England Cookery Heat the oil in a
large skillet or wok, then add the garlic and ginger. Just before the
garlic takes on color, add the shrimp, green tomatoes, scallions, and
mushrooms, and cook over medium-high heat, stirring and tossing, about 6
minutes. Mix the cornstarch, sherry, and water (use 6 Tb if the pan is
quite dry now - frozen shrimp will give off more water), pour into the
skillet, and stir and toss until the sauce is lightly thickened. Sprinkle
fresh herbs on top, and serve immediately with steamed rice. Typed by Diana
Rattray