Stir-Fried Shrimp with Honey Walnuts

Ingredients:

• Honey Walnuts:
• 2/3 cup walnut halves
• 1/2 cup water
• 1 t ablespoon honey
  
  Shrimp:
• 1 lb large shrimp, shelled and deveined
• 1/4 cup dry sherry
• 1 tablespoon grated fresh ginger
• 3/4 cup chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons sugar
• 2 tablespoons rice vinegar or white vinegar
• 1-1/2 tablespoons cornstarch
• 1 teaspoon dark Asian sesame oil
• 1/8 teaspoon ground red pepper
• 3 tablespoons vegetable oil
• 8 medium-size scallions, diagonally cut into 11/2-inch pieces
• 1 large sweet red pepper, cored, seeded and cut in 1-inch pieces
• 2 cloves garlic, finely chopped
• 1 pound snow peas, trimmed and strings removed
• Hot cooked rice (optional)
  
  Directions:
• Walnuts: Bring nuts, water and honey in small saucepan to boiling over medium heat; cook 5 to 8 minutes, until water boils away and nuts begin to sizzle. When coated, remove nuts to heat-proof plate to dry. (Can be prepared ahead.)
• Shrimp: Mix shrimp, 2 tablespoons sherry and ginger in bowl; refrigerate at least 1 hour.
• Combine remaining 2 tablespoons sherry, chicken broth, soy sauce, ketchup, sugar, vinegar, cornstarch, sesame oil and ground red pepper in small bowl.
• Heat 1 tablespoon oil in large skillet over high heat. Add honey walnuts to skillet; stir-fry until crisp and brown, about 2 or 3 minutes. Turn out onto heat-proof plate.
• Heat 1 tablespoon oil in same skillet. Drain shrimp. Add shrimp, scallions, red pepper and garlic to skillet; stir-fry 3 to 5 minutes or until vegetables are crisp-tender and shrimp are pink and curled. Remove to large platter; keep warm.
• Wipe out skillet. Heat remaining oil in skillet. Add snow peas; stir-fry 1 minute, just until tender. Return shrimp and vegetables to skillet. Stir in ketchup-cornstarch mixture. Bring to boiling; cook, stirring frequently, until thickened, 2 to 3 minutes.
• Serve shrimp over hot rice if desired. Top with honey walnuts.
  
  
  Author:  Family Circle

Nutritional Facts:

• Calories - 279
• Yields 6 servings

Rating:
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