Stir-Fried Shrimp with Pepper Sauce

Prepare ahead: 1) Shell and devein the shrimp. Then wash them under cold running water, drain and pat them dry with paper towels. Refrigerate until ready to use. 2) Heat the shrimp, and the oil, ginger, garlic, scallions, red-pepper flakes, wine, soy sauce, tomato catsup, sugar, salt and cornstarch mixture within easy reach.

To cook: 2) Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, reducing the heat to moderate if the oil begins to smoke. Immediately add the chopped ginger, garlic, scallions and re-pepper flakes, stir-fry for about 20 seconds, and drop in the shrimp. Cook, stirring constantly , for 1 or 2 minutes, or until the shrimp turn pink and firm. Add the wine, soy sauce and tomato catsup, sugar and salt; stir once or twice. Give the cornstarch mixture a quick stir to recombine it and add it to the pan, stirring continuously, until the mixture thickens and coats the shrimp with a translucent glaze. Transfer to a heated platter and serve at once. As a main course, this will serve. 4. As part of a chinese meal, it will serve 6 to 8.

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Per Serving (excluding unknown items): 201 Calories; 9g Fat (40.6% calories from fat); 23g Protein; 5g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 952mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0