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Oriental Shrimp

December 11, 2016

Oriental Shrimp


2 lbs shrimp, shelled, de-veined


¼ cup pure vegetable oil, divided

4 green onions, cut in ½ inch pieces

1 cup sliced celery

14 oz. frozen snow peas, thawed and drained

2 cups bean sprouts

1 med. size can bamboo shoots, drained

10 or 12 mushrooms, sliced

½ med. Bell pepper, chopped

1 can water chestnuts, drain if desired

2 shakes Worcestershire sauce

½ tsp. salt or soy sauce

2 Tbsp. cornstarch

2 Tbsp sherry or apple cider, red wine vinegar or balsamic vinegar

10 ½ oz. can condensed chicken broth

2 eggs, slightly beaten


Sprinkle shrimp with salt.   Heat 2 tablespoons oil in large skillet over high heat.   Add shrimp; cook 2 to 3 minutes, stirring frequently.   Remove with slotted spoon; set aside.


Add remaining oil to skillet; add green onions, celery, snow peas, bean sprouts, bamboo shoots, mushrooms, green peppers, water chestnuts, Worcestershire sauce.   Sprinkle with ½ tsp. salt or add soy sauce.   Cook 2 minutes, stirring frequently; remove with slotted spoon; set aside.


Add chicken broth to skillet.   Bring to boiling.   Blend cornstarch and sherry or vinegar to smooth paste.   Add to broth; cook, stirring constantly until thickened and smooth.   Remove from heat.


Add eggs gradually, stirring constantly with wooden spoon.   Eggs will cook in hot broth and form medium size pieces.  Return shrimp and vegetables to sauce.   Mix well.  Serve.



add 1 shredded large carrot or shredded cabbage or frozen peas with veggies.

Serve over rice or noodles.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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