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Ingredients
- 4 fresh jumbo shrimp
- 1/3 c. stock (fish)
- 1/4 teaspoon salt
- 2 teaspoon sugar
- 2 T dry sherry or possibly rice wine
- 1 to 2 T water
- 1 T cornstarch
- 4 cooked broccoli spears
Directions
- Remove shrimp shells and veins. Slit each shrimp along the back with a sharp knife. Bring stock to a boil in a medium saute pan. Add in shrimp boil 2 min. Use a slotted spoon to remove shrimp from pan. Add in salt, sugar and sherry/wine to hot stock. In a small bowl, put together water and cornstarch, stir till smooth. Stir cornstarch mix into stock mix. Bring to boil. Reduce heat and simmer 2 min. Skim foam from surface till surface is clear. Add in cooked shrimp; heat through. To serve: arrange in a small dish with broccoli.Makes 1 serving. NOTE: Multiply ingredients by 4 for 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 494g | |
| Calories 212 | |
| Calories from Fat 17 | 8% |
| Total Fat 1.93g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 998mg | 42% |
| Potassium 1238mg | 35% |
| Total Carbs 36.41g | 10% |
| Dietary Fiber 9.4g | 31% |
| Sugars 15.3g | 10% |
| Protein 16.0g | 26% |
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