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| 1 Lb. | Medium Shrimp |
| 1 Tbsp. | Finely minced fresh Ginger |
| 1 Tbsp. | Honey |
| 3 Tbsp. | Bottled Plum Sauce |
| 2 Tsp. | Soy Sauce |
| 2 Tbsp. | Bottled Oyster Sauce |
| 2 Tbsp. | Dry Sherry |
| 2 Tbsp. | Lemon Juice |
| 1 Tbsp. | Water |
| 1 | Medium Carrot, peeled |
| 1 | Medium White Potato, peeled |
| 2 Tsp. | Vegetable Oil |
| 2 Tsp. | Sesame Seeds |
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| 1. |
Peel and devein shrimp. Place on a paper towl lined plate to absorb excess moisture. Refrigerate about 15 minutes. |
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| 2. |
In a small bowl, combine ginger, honey, plum sauce and soy sauce. Remove the paper towel from bowl of shrimp. Add the plum-sauce mixture; stir to coat. |
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| 3. |
Combine oyster sauce, sherry, lemon juice and water; set asside. |
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| 4. |
Just before cooking shrimp, finely grate carrot and potato. |
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| 5. |
Heat a large (10 to 12 inch skillet) over medium heat; add oil. Scrape shrimp and vegetables into hot pan; saute about 5 to 7 minutes, until shrimp are pink and cooked through and vegetables are tender-crisp. Remove shrimp and vegetables from pan. |
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| 6. |
Turn heat to medium-high; pour oyster sauce mixture into pan. Boil for about 30 seconds to thicken, then pour over shrimp. Sprinkle with sesame seeds and serve. |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Seafood
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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