Spicy Shrimp With Spinach and Walnuts

Prep Time: 40 Minutes

Cook Time: 5 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 lb unpeeled large raw shrimp

3 tablespoons dry sherry, divided

1 tablespoon peeled grated gingerroot

2 teaspoons cornstarch

1/3 cup no-salt-added chicken broth, undiluted

2 tablespoons low-calorie soy sauce

1 tablespoon rice wine vinegar

2 tablespoons reduced sodium ketchup

2 teaspoons sugar

1 teaspoon dark sesame oil

1/4 teaspoon ground red pepper

2 tablespoons chopped walnuts

1 teaspoon peanut oil

1 (10 ounce) package fresh spinach

1 garlic clove, minced

1 large sweet red pepper, cut into 1/2 inch strips

2 tablespoons water

6 green onions, cut into 1-inch pieces

Directions:

1. Peel, devein and butterfly shrimp.
2. Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
3. Cover and marinate in refrigerator for 30 minutes.
4. Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
5. Add ketchup and next 3 ingredients.
6. Set aside.
7. Coat a wok with cooking spray.
8. Heat at medium-high until hot.
9. Add walnuts and stir-fry for 30 seconds.
10. Remove walnuts from wok and set aside.
11. Drizzle peanut oil around top of wok, coating sides.
12. Add spinach to wok; stir-fry for 2 minutes.
13. Remove to a serving platter; keep warm.
14. Add garlic to wok; stir-fry 10 seconds.
15. Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
16. Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
17. Spoon over spinach and sprinkle with walnuts.
18. Serve immediately.

By RecipeOfHealth.com