With almonds and sherry.
For more on Gulf shrimp, see the post for chunky shrimp bisque.
From the box of L.R. from Winston-Salem, North Carolina.
Shrimp With Snow Peas
3 Tbsp. oil
1/2 c. split blanched almonds, halved
4 oz. peapods
2 oz. bamboo shoots, diced
2 tsp. cornstarch
2 tsp. light soy sauce
3/4 c. chicken stock
2 tsp. dry sherry, salt and pepper
1 lb. cooked, peeled shrimp
(Tear stems downward and remove strings from peapods.)
- Heat oil in a wok. Add almonds and cook over moderate heat till golden brown. Remove from oil and drain on paper towels.
- See note about stringing peapods. If the peapods are small, just remove the stalks–add peapods ot the hot oil and cook for about 1 minute. Remove nad set aside with the almonds.
- Drain all the oil from the wok and mix together constarch and the remaining ingredients except the shrimp and bamboo shoots. Pour the mixture into the wok and stir constantly while bringing to the boil. Allow to simmer 1-2 minutes until thickened and clear. Stir in the shrimp and all the other ingredients. Head trough for about 1 minute. Serve immediately!
NOte: If peapods are very large, cut in half on the diagonal. Stir with a spatula.
If using green onions, celery, or water chestnuts, cook with the peapods.
Watch: Don’t cook shrimp too long or too high heat!