Shrimp for the Gimp

It was a good day that deserved good food! The doc said my ankle is indeed healing (albeit at the pace of a turtle) and let me go back to work 1/2 days. I celebrated by making a pit stop at the grocery store. I had all I needed to make this recipe that was scream'n my name, except the fresh shrimp. This is a very quick dish--20 minutes tops from start to finish. This sauce would also go well with chicken for those of you who don't eat shrimp. It was a great meal, sadly maybe one of the last I enjoy on the deck for awhile if the cold is indeed on its way?!?

Stir-Fried Shrimp with Spicy Orange Sauce


















1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon chile paste with garlic (such as sambal oelek)
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately over brown rice or udon noodles.

Yield: 4 servings (serving size: 3/4 cup)

Nutritional Information
CALORIES 301; FAT 10g; PROTEIN 35.3g; CHOLESTEROL 259mg; CALCIUM 103mg; SODIUM 621mg; FIBER 0.5g; IRON 4.4mg; CARBOHYDRATE 16.8g
Cooking Light August 2007