Serve up this Shanghai Shrimp and your family will wonder when you found time to take a Chinese cooking class.
What You Need
Original recipe yields 6 servings
4 green onion s, cut into 1-inch pieces
1 tsp. minced peeled gingerroot
2 Tbsp. PLANTERS Peanut Oil
1 lb. large shrimp, peeled, deveined
1 cup chicken broth
1 Tbsp. cornstarch
1 can (11 oz.) mandarin oranges, undrained
1 can (8 oz.) sliced water chestnuts, undrained
4-1/2 cups hot cooked rice
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Let's Make It
Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 min. Add shrimp; cook 3 to 4 min. or until shrimp turn pink.
Stir chicken broth into cornstarch. Add to shrimp mixture along with the oranges and water chestnuts; mix well. Reduce heat to medium-low; cover. Simmer until slightly thickened and heated through, stirring frequently.
Serve over the rice.
Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into 2-inch strips, for the shrimp.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.