Shanghai Shrimp
By
Tammy Raynes
@Tammy_Raynes
1
According to my hubby, the combination of the fruit and shrimp together gives an enticing flavor to this favorite of his.
Again I stress if you are allergic, please make sure you wear gloves while preparing this dish.
You can substitute 1 pound boneless chicken, cut in 2" strips, for shrimp.
Again I stress if you are allergic, please make sure you wear gloves while preparing this dish.
You can substitute 1 pound boneless chicken, cut in 2" strips, for shrimp.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
- 4
- scallions, cut in 1" pieces
- 1 tsp
- minced ginger
- 2 Tbsp
- peanut oil
- 1 lb
- large shrimp, shelled and deveined
- 1 c
- chicken broth
- 1 Tbsp
- cornstarch
- 1 can(s)
- (11-ozs) mandarin oranges, undraned
- 1 can(s)
- (8-ozs) sliced water chestnuts, undrained
- hot cooked rice
How to Make Shanghai Shrimp
- 1In large skillet, over medium-high heat, cook scallions and ginger in oil for 2 to 3 minutes.
- 2Add shrimp; cook for 3 to 4 minutes. Blend chicken broth into cornstarch; stir into skillet with oranges and water chestnuts.
- 3Reduce heat; simmer, covered, until slightly thickened and heated through. Serve over hot rice. Garnish as desired.
