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Red Lobster's Szechwan Oriental Shrimp
Serving Size: 4


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 cooked shrimp
1 1/2 tablespoons cornstarch -- dissolved in
1 1/2 tablespoons water
1/2 cup mild, medium, or hot salsa
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons chunky peanut butter
1/2 teaspoon ground ginger
1 can corn cobbettes - (15 oz) -- drained
4 1/2 ounces shiitake mushrooms
1 cup snow pea pods
4 cups cooked white rice - (to 5 cups)

Dissolve cornstarch in water, set aside.

Combine salsa, honey, soy, mustard, peanut butter and ginger in a
saucepan. Bring mixture to a slow boil, stirring to blend. Add the
dissolved cornstarch; stir and cook until mixture thickens.

Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp;
heat 2 minutes. Serve over rice

This recipe yields 4 to 6 servings.

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