Title: Shrimp in Hot Garlic Sauce
Categories: Seafood
Yield: 2 Servings
| 1/2 | lb | Shrimp - P & D |
| 2 | ts | Cornstarch } |
| 1 | ts | Dry sherry } A |
| 1/3 | ts | Salt } |
| 1 | tb | Garlic - minced } |
| 1 | tb | Ginger root - minced } B |
| 1/2 | c | Onion - diced } |
| 3 | tb | Catsup } |
| 1 | tb | Dry sherry } C |
| 1 1/2 | tb | Hot chili SAUCE* } |
| 1/2 | c | Water } |
| 1/2 | tb | Cornstarch } D |
| 2/3 | tb | Sugar } |
| 1/2 | ts | Salt } |
| 2 | c | Cooked shrt grain wht rice |
* Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the
shrimp and mix gently; let stand 10 minutes; rinse in a colander under
running water; drain and dry with paper towels; marinate the shrimp in A;
mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok;
stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if
needed, and heat; add B and stir-fry until fragrant; add C and stir-fry
until hot; add D and stir-fry until the mixture thickens; add the cooked
shrimp and heat through; put half the rice in each of two serving dishes;
top with the shrimp mixture. Serves 2. From Chuck Ozburn.