Shrimp with Spicy Garlic Sauce

Shrimp with Spicy Garlic Sauce

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

Prep Time

30

Minutes

Total Time

38

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Uncooked shrimp in the shell, often referred to as "green shrimp", should smell fresh with no "fishy" aroma.
Time Saver
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.
Special Touch
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 2 g,),
  • Cholesterol 80 mg;
  • Sodium 230 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 4 g,
  • Protein 11 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 1 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.