Port Marina Baie des Anges
Dominique Zintzmeyer
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La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Gigi's Favorite Shrimp Stir-Fry

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from the heart, makes great demands on the palate and needs enthusiasm
and a deep love of food to bring it to life."
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Friday, November 10, 2006

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Gigi’s Favorite Shrimp Stir-Fry

6 tablespoons peanut oil
2 tablespoons soy sauce
3 teaspoons cornstarch
1 pound large shrimp, peeled and deveined
1/2 teaspoon crushed red pepper
1 pound broccoli florets
1 1/2 cups onions sliced into crescents
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot, or to taste
1 1/2 cups chicken broth
1/2 cup cashews

In a bowl stir together 1 tablespoon oil, 1 tablespoon soy sauce, 1 teaspoon cornstarch until smooth. Add shrimp and toss to coat well.  Cover and refrigerate about 15 minutes.
In a large skillet or wok, heat 2 tablespoons oil over medium-high heat. Add shrimp and pepper flakes; stir-fry for 3 to 5 minutes, until shrimp are pink and just cooked through. Remove from wok. Heat remaining oil and stir-fry broccoli, onion, garlic, and gingerroot for 5 minutes, until vegetables are tender.
Combine the chicken broth with the remaining soy sauce and cornstarch, stirring until smooth. Add to skillet and bring to a boil, stirring constantly. Cook 2 minutes or until thickened. Add the reserved shrimp and the cashews. Heat through. Serve over freshly cooked rice.  Makes 4 servings.

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