Hot and sour shrimp with watercress and walnuts

1 servings

Ingredients

Quantity Ingredient
1 pounds Large uncooked shrimp, peeled, deveined, butterflied
4 tablespoons Dry Sherry
1 tablespoon Grated peeled fresh ginger
½ cup Chicken stock or canned broth
2 tablespoons Soy sauce
2 tablespoons Catsup. [See note. S.C.]
1 tablespoon Cornstarch
1 tablespoon Rice vinegar or white wine vinegar
1 tablespoon Sugar
1 teaspoon Oriental sesame oil
¼ teaspoon Cayenne pepper
6 tablespoons Peanut oil
2 tablespoons Chopped walnuts
3 bunches Watercress, trimmed
2 mediums Bell peppers, cut into 1-inch squares
2 Garlic cloves, minced
8 Green onions, cut diagonally into 1-inch-long pieces

Directions

This excellent recipe is a relatively quick and easy dish worthy of gracing any restaurant's menu. My roommate fixed it last night for three people. It disappeared almost immediately. Although it says that it serves four I'd say that it's about two healthy servings. Or maybe that's just because I'm such a glutton. Spinach would be an excellent substitution for the watercress that the recipe calls for.

Any kind of nut could be used instead of walnuts. And rice of course...

A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp. Offer lemon iced tea to go with the meal. [Or any good beer. S.C.] Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.

Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.

Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.

Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

NOTE: I used Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. I use it in place of catsup in many recipes as well as on hamburgers, hot dogs and corn dogs. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup.

The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

Makes four servings; about 265 calories per serving.

Bon Appetit, February, 1991.

Posted by Stephen Ceideburg; January 20 1991.

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