Spicy Shrimp with Spinach and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound unpeeled large fresh shrimp |
3 tablespoons dry sherry, divided |
1 tablespoon peeled, grated gingerroot |
2 teaspoons cornstarch |
1/3 cup canned no-salt-added chicken broth, undiluted |
2 tablespoons reduced-calorie soy sauce |
1 tablespoon rice wine vinegar |
2 tablespoons low-sodium ketchup |
2 teaspoons sugar |
1 teaspoon dark sesame oil |
1/4 teaspoon ground red pepper |
vegetable cooking spray |
2 tablespoons chopped walnuts |
1 teaspoon peanut oil |
1 (10-ounce) package fresh spinach |
1 large clove garlic, 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. Combine shrimp, 1 1/2 tablespoons sherry, and gingerroot. Cover and marinate in refrigerator 30 to 45 minutes.
2. Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well. Add ketchup and next 3 ingredients. Set aside.
3. Coat a wok or large nonstick skillet with cooking spray. Heat at medium-high (375°) until hot. Add walnuts, and stir-fry 30 seconds. Remove walnuts from wok, and set aside.
4. Drizzle peanut oil around top of wok, coating sides. Add spinach to wok; stir-fry 2 minutes. Remove to a serving platter; keep warm.
5. Add garlic to wok; stir-fry 10 seconds. Add sweet red pepper and 2 tablespoons water; stir-fry 2 minutes. Add shrimp mixture and green onions; stir-fry 3 to 4 minutes. Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly. Spoon over spinach, and sprinkle with walnuts. Serve immediately.
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