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Name: Shrimp Chowed with Garlic
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Peanut oil; 1 1/2 lb Large shrimp; peeled and; 1 tb Dry sherry; 2 ts Sesame oil; 5 Cloves garlic; sliced thin; 3 Green Onions chopped; 1 ts Salt

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INGREDIENTS

3 tb Peanut oil
1 1/2 lb Large shrimp; peeled and
1 tb Dry sherry
2 ts Sesame oil
5 Cloves garlic; sliced thin
3 Green Onions ; chopped
1 ts Salt

Servings

INSTRUCTIONS

SERVES 6 AS PART OF A LARGER MEAL You can cook this recipe in a frying pan rather than in a wok, of course, but I have included it in the Pacific Northwest section of the book to show how vast the influence of the Chinese on the food of the Puget Sound region has been. They are the ones who have always told us not to cook seafood and vegetables so long, and I believe they are right. While shrimp do not generally live in the cold waters of Puget Sound, we do import a lot of them from Louisiana and Mexico. And I have learned to cook them from the Chinese! Have everything prepared before you start this dish. Clean the shrimp and pat dry on paper towels. Heat a wok or large heavy frying pan over highest heat. Add the oil, salt, and garlic, and toss for just a few seconds. The garlic should change color right away. Add the shrimp and toss constantly until they all change to a bright orange color. Throw in the green onions and the sesame oil, and toss for a few seconds. Add the sherry and cover the pan. Turn off the heat and serve immediately. I serve this with Rice with Cheese and Onions and Peas and Salt Pork (see recipe). From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Shrimp Chowed with Garlic

3 tb Peanut oil 
1 1/2 lb Large shrimp; peeled and 
1 tb Dry sherry 
2 ts Sesame oil 
5  Cloves garlic; sliced thin 
3  Green Onions chopped
1 ts Salt

SERVES 6 AS PART OF A LARGER MEAL      You can cook this recipe in a frying pan rather than in a wok, of course,  but I have included it in the Pacific Northwest section of the book to show  how vast the influence of the Chinese on the food of the Puget Sound region  has been. They are the ones who have always told us not to cook seafood and  vegetables so long, and I believe they are right.      While shrimp do not generally live in the cold waters of Puget Sound, we  do import a lot of them from Louisiana and Mexico. And I have learned to  cook them from the Chinese!      Have everything prepared before you start this dish. Clean the shrimp and  pat dry on paper towels.      Heat a wok or large heavy frying pan over highest heat. Add the oil,  salt, and garlic, and toss for just a few seconds. The garlic should change  color right away. Add the shrimp and toss constantly until they all change  to a bright orange color. Throw in the green onions and the sesame oil, and  toss for a few seconds. Add the sherry and cover the pan. Turn off the heat  and serve immediately.       I serve this with Rice with Cheese and Onions and Peas and Salt Pork  (see recipe).    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 6 Servings

Calories: 81
Calories from Fat: 75 (93%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 30.5mg		1 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 81

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