Title: Spicy Shrimp
Categories: Seafood
Yield: 4 Servings
| 3 | tb | Low Cal. Catsup |
| 2 | ts | Low Sodium Soy Sauce |
| 1 | ts | Vinegar |
| 1 | tb | Cornstarch |
| 1/4 | ts | Baking Soda |
| 1 | ts | Dry White Wine |
| 1 | | Egg Slightly Beaten |
| 1 | lb | Medium Shrimp Peeled & |
| | | Deveined |
| 2 | tb | Vegetable Oil |
| 2/3 | c | Minced Green Onions |
| 1 | ts | Minced Gingerroot |
| 2 | cl | Garlic Minced |
| 1/2 | ts | Crushed Red Pepper |
| 2 | c | Cooked Regular Rice |
Combine Catsup, Soy Sauce & Vinegar. Set Aside. Combine Cornstarch, Soda,
Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp &
Toss Well. Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium
Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove
Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add
Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved
Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp
Mixture & Serve Immediately Over Rice.
About 306 Cal. Per 2/3 C. Shrimp Mixture & 1/2 C. Rice.
Fat 9. Chol. 175.