Szechwan
Shrimp
Serves: 4
Prep. Time: 0:35
1/2 cup
salsa
1/4 cup honey
2 Tbls. soy sauce
2 Tbls. Dijon mustard
2 Tbls. chunky peanut butter
1/2 tsp. ground ginger
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
15 oz. can whole kernel corn - drained
1/2 cup sliced shiitake mushrooms
1 cup snow pea pods
30 cooked shrimp - peeled, deveined, tails removed
4 cups cooked white rice
-In a saucepan, bring salsa, honey, soy sauce, mustard, peanut butter,
and ginger to a slow boil, stirring occasionally.
-Stir cornstarch/water mixture into pan and cook,
stirring constantly, until thickened.
-Gently stir in the corn, mushrooms, pea pods, and
shrimp; simmer for 2 minutes.
-Serve over hot rice.
Notes: Garnish with black sesame seeds, peanuts, or water chestnuts.
Make It A Meal: Serve with
Crab Rangoon
and Egg Drop Soup
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