Stir-Fried Shrimp with Carrots
1 pound (18-20 count) fresh shrimp, peeled and deveined (reserve shells)
teaspoon sugar
teaspoon salt
1 egg white
2 teaspoons wine
2 teaspoons grated ginger
3 teaspoons toasted sesame oil, divided
teaspoon fresh ground black pepper
1 cup plus 2 tablespoons fat-free, low-sodium chicken broth, divided
1 teaspoon canola oil
2 teaspoons cornstarch
1 large shallot, peeled and minced
3 medium carrots, peeled and cut into matchsticks
3 cups cooked white rice
Cut shrimp, crosswise, into four equal pieces.
In a medium bowltogether the sugar, salt, egg white, wine, ginger, teaspoon sesame oil and pepper; add shrimp, stir to coat and set aside.
Add the canola oil to a heavy-bottomed, medium skillet and place over medium-high heat. When hot, add the shrimp shells and sauté for 1 to 2 minutes, until pink/red. Stir in 1 cup broth and bring to boil. Reduce the heat; simmer for 5 minutes, stirring occasionally. Strain out the shells, pour the broth into a small bowl and, when cool, whisk in the cornstarch. Set aside.
Wipe out the skillet, place over high heat and add 1 teaspoon sesame oil (see note). When hot, add shallots and sauté 30 seconds. Add carrots and sauté 1 to 2 minutes, until just starting to soften. Remove carrot mixture from the skillet and transfer to a medium bowl.
Add remaining sesame oil to skillet, when hot add shrimp and marinade. Sauté for 2 to 3 minutes, keeping the shrimp moving, until they turn pink. Return the carrot mixture and broth to the skillet; stirring to combine.
When the liquid starts to thicken, remove from the heat and serve immediately over the rice.
Serves four.
Cook's note: Asian sesame oil has a low smoking point. When the skillet is hot enough to sauté in, the sesame oil will smoke. Turn on your kitchen exhaust fan before adding the oil to the skillet.
@Recipe nutrition:Nutrition values per serving (with rice): 357 calories (18.5 percent from fat), 7.4 g fat (1.2 g saturated), 40.7 g carbohydrate, 1.9 g fiber, 28.5 g protein, 172 mg cholesterol, 308 mg sodium.