Easy Asian Shrimp

When  I'm in the mood for something tasty and also quick to make, Easy Asia Shrimp comes to mind. This can be made in under 30 minutes, add an oriental salad and it's a meal.

 

 

 

 

 

 

Asian Shrimp

 

1 pound unpeeled large shrimp                                   

2 to 3 tablespoons peanut oil

2 tablespoons catsup                                        

2 tablespoons Worcestershire sauce

1 teaspoon sugar                                                                     

2 teaspoons soy sauce

2 teaspoons dry sherry or cognac                                 

¼ teaspoon sesame seed oil

6 drops bottled hot pepper sauce

Clean shrimp by cutting through the shell and removing the black vein. Wash and pat dry.  In wok stir fry shrimp in hot oil until shrimp turns red about 6 minutes. Remove shrimp, drain off oil from wok. Add remaining ingredients to wok; Heat to sizzling. Return shrimp to wok cover and cook for 25 minutes.  Yield: 4 servings
 

Joyce Chen Pro Chef Excalibur Nonstick Wok, 14 inch - 14" Professional carbon-steel 14" nonstick wok with superior Excalibur nonstick surface that is safe for metal utensils.