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Szechwan Shrimp
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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

The Bubba Gump Shrimp Co. Cookbook Stir-Frying to the Sky's Edge
The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner Easy Chinese Stir-Fries


-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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