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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.7
  • Total Fat: 10.0 g
  • Cholesterol: 166.0 mg
  • Sodium: 955.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 10.6 g
  • Protein: 30.4 g

View full nutritional breakdown of Governor's Shrimp calories by ingredient
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Governor's Shrimp

Submitted by: SHILAH0120

Introduction

This is one of my all time favor "dry cooked" Chinese dishes. Serve with steamed rice (not included in the calories count) and you've got a complete meal. This is one of my all time favor "dry cooked" Chinese dishes. Serve with steamed rice (not included in the calories count) and you've got a complete meal.
Number of Servings: 4

Ingredients

    12 oz. shrimp, cleaned, deveined, and semi-butterflied
    2 bunches broccoli, cut up into bite size florets
    6 medium scallions, cut into 1 inch pieces
    2 dried red chile peppers, or to tolerance
    1/4 cup dry roasted cocktail peanuts
    1 Tblsp cornstarch
    3 Tblsp soy sauce - low sodium
    2 Tblsp dry sherry
    2 Tblsp water
    2 slices of ginger root, minced
    3 cloves of garlic crushed and minced
    2 tsp sugar
    3 tsp canola oil

Directions

Cook the shrimp in non-stick skillet over medium heat until translucent. Set aside.

Combine the broccoli and scallions in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander.

Sauce: Combine the soy sauce, sherry, ginger, garlic, sugar, water, and cornstarch. Mix well and set to side.

Heat oil in a wok or non-stick skillet until hot. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the shrimp back and stir-fry for 30 seconds. Add the cocktail peanuts and toss to mix.

Restir the sauce and add it to the pan. Mix quickly to heat and coat and then serve immediately.

Makes four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SHILAH0120.






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