Wednesday, October 27, 2010

Shrimp in Chinese Lemon Sauce

This was really good! DH and I loved it.

Source: Stephanie Cooks, adapted from Kitchen Cooking Recipes

3/4 pound peeled and deveined jumbo shrimp
1/4 cup low-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon canola oil
1 1/2 teaspoons ketchup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, ketchup and garlic salt to boiling in a 1-quart saucepan.

Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and set aside.

Meanwhile, coat a skillet with cooking spray. Add the shrimp and heat until cooked through on both sides and the shrimp is pink (about 1-2 minutes per side). Pour the sauce into the skillet and toss to coat.

Serve hot.

No comments:

Post a Comment