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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Emperor's Shrimp |
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Serves: 4 Print this Recipe1 head iceberg lettuce 2 green onions (with tops) 1 tablespoon cornstarch 1 tablespoon water 1 pound raw medium shrimp (in shells) 2 teaspoons salt 2 tablespoons vegetable oil 1 tablespoon finely chopped garlic 1/4 cup ketchup 2 teaspoons light soy sauce 1/2 cup chicken broth (see Soups: Chicken Broth) 1 tablespoon dry white wine 1 teaspoon roasted sesame oil Remove outer leaves from lettuce until head is about 4 inches in diameter. Remove core; cut 1-inch slice from core end of lettuce and discard. Place lettuce, cut side up, on round serving plate. Cut green onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Mix cornstarch and water. Wash shrimp; pat dry with paper towels. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add shrimp and garlic; stir-fry 2 minutes or until shrimp are pink, turning once. Remove shrimp and oil from wok. Cool shrimp slightly. Remove shells and vein, leaving tails intact. Add ketchup and soy sauce to wok; cook 30 seconds. Add broth; heat to boiling. Stir in cornstarch mixture, wine, salt and sesame oil; cook and stir until thickened. Add shrimp; heat, until all sauce coats shrimp, stirring constantly. Hang shrimp, using woooden picks, tails down, around edges of lettuce; place green onions in center. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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