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Shrimp with Spicy Garlic Sauce

Chili oil, chili paste and garlic give this Asian recipe a spicy boost!

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( 40 Ratings)

40 Ratings

5 Stars 25%

4 Stars 32%

3 Stars 35%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 38 min
Servings 4

Ingredients

6: dried black (shiitake) mushrooms

1: medium carrot, cut diagonally into thin slices

3/4: pound uncooked medium shrimp in shells

1: teaspoon cornstarch

1: teaspoon water

1: tablespoon chili or vegetable oil

2: teaspoons finely chopped garlic cloves

1: tablespoon chili or vegetable oil

1/2: medium head cabbage, cut into 2x3/4-inch pieces

1/4: cup Progresso® chicken broth (from 32-ounce carton)

4: medium green onions, cut diagonally into 1-inch pieces

1: tablespoon chili paste

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Directions

1 Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
2 Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
3 Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
4 Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
5 Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
6 Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.

EXPERT TIPS

Expert Tips

Uncooked shrimp in the shell, often referred to as "green shrimp", should smell fresh with no "fishy" aroma.

To save time, pick up a package of coleslaw mix in the produce section. Use 3 cups coleslaw mix instead of the 1/2 head cabbage.

Garnish plates with Green Onion Brushes. To make, cut each green onion 2 inches above root; slice off end of root. From root end, make 2 or 3 cuts into onion. Make 2 or 3 more cuts at a right angle to first cuts. Place in ice water until flower opens up.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 70 ),

% Daily Value

Total Fat: 8 g; 8 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 80 mg; 80 %;
Sodium: 230 mg; 230 %;
Total Carbohydrate: 12 g; 12 %
(Dietary Fiber 4 g 4 % ),
Protein: 11 g; 11 %

% Daily Value*:

Vitamin A: 32%;
Vitamin C: 34%;
Calcium: 8%;
Iron: 14%;

Exchanges:

2 Vegetable; 1 Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 9/22/2010 5:43:09 PM REPORT ABUSE MadameX said:

Rating:

My husband and I both enjoyed the dish, as we like spicy food. I added a bit more chili paste. I didn't have shitake's, but had dried Chinese mushrooms. I rehydrated and added them in. This has definitely become a staple in our house.

This reply was: Helpful Inspiring

Posted 8/26/2010 7:56:39 AM REPORT ABUSE kikijujumom said:

Rating:

We loved this recipe at our house! It was a little on the spicy side (which my husband loved). Next time I might not use the full tablespoon of chili paste! But it was really very good!

This reply was: Helpful Inspiring