Spicy Shrimp With Spinach and Walnuts

  • Prep Time: 40 mins
  • Total Time: 45 mins
  • Servings: 4

    • Ingredients

  • 1lbunpeeled large raw shrimp
  • 3tablespoonsdry sherry, divided
  • 1tablespoonpeeled grated gingerroot
  • 2teaspoonscornstarch
  • 1/3 cupno-salt-added chicken broth, undiluted
  • 2tablespoonslow-calorie soy sauce
  • 1tablespoonrice wine vinegar
  • 2tablespoonsreduced sodium ketchup
  • 2teaspoonssugar
  • 1teaspoondark sesame oil
  • 1/4 teaspoonground red pepper
  • 2tablespoonschopped walnuts
  • 1teaspoonpeanut oil
  • 1 (10ounce) packages fresh spinach
  • 1garlic clove, minced
  • 1largesweet red pepper, cut into 1/2 inch strips
  • 2tablespoonswater
  • 6green onions, cut into 1-inch pieces

    • Directions

  • Peel, devein and butterfly shrimp.
  • Combine shrimp, 1 1/2 tablespoons sherry and gingerroot.
  • Cover and marinate in refrigerator for 30 minutes.
  • Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well.
  • Add ketchup and next 3 ingredients.
  • Set aside.
  • Coat a wok with cooking spray.
  • Heat at medium-high until hot.
  • Add walnuts and stir-fry for 30 seconds.
  • Remove walnuts from wok and set aside.
  • Drizzle peanut oil around top of wok, coating sides.
  • Add spinach to wok; stir-fry for 2 minutes.
  • Remove to a serving platter; keep warm.
  • Add garlic to wok; stir-fry 10 seconds.
  • Add sweet red pepper and green onions; stir-fry 3 to 4 minutes.
  • Add cornstarch mixture; stir-fry until mixture is slightly thickened and bubbly.
  • Spoon over spinach and sprinkle with walnuts.
  • Serve immediately.

    • Reviews

  • “This was not at all spicy ~ I believe the sauce would benefit GREATLY by adding more garlic cloves, changing out the ketchup with chili sauce, and adding a sprinkle of red pepper flakes!I subbed slivered carrots and broccoli for the red and green peppers in the recipe.”

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