Ingredients
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1/2
-
2
-
4
-
1
-
8
-
-
-
-
-
Directions
Shrimp Shanghai, Adapted from Morey Amsterdam’s Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam’s night club act, the recipes are all genuine. Prep time is marinating time., Very, very tasty! I had my doubts about using whiskey, but took the plunge, and wow! Changes I made: vegetable stock instead of chicken stock, and grated fresh ginger instead of powdered. Other than that, I did it according to instructions. I didn’t have cherry tomatoes, so will serve it tonight with chopped Romas, steamed broccoli, and basmati rice. I will definitely make this again!
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Steps
|
1
Done
|
Combine Soy Sauce, Whiskey, Ginger, Garlic, Sugar and Stock in a Large Bowl. |
|
2
Done
|
Add Shrimp and Mix Well. |
|
3
Done
|
Cover and Refrigerate For 1 Hour. |
|
4
Done
|
Drain Shrimp, Reserving Marinade. |
|
5
Done
|
Heat Oil in a Wok or Large Skillet Over High Heat. |
|
6
Done
|
Add Shrimp and Stir-Fry 2-3 Minutes. |
|
7
Done
|
Add Peas and Stir-Fry 1 Minute. |
|
8
Done
|
Add Water Chestnuts and Stir-Fry 1 Minute. |
|
9
Done
|
Remove Shrimp and Keep Warm. (leave the Vegetables in the Pan.). |
|
10
Done
|
Mix Cornstarch With Enough Cold Water to Form a Thin Paste. |
