Recipe information
Yield
serves 4
Ingredients
1 tablespoon vegetable oil
1 1/2 pounds shrimp, peeled and deveined
2 tablespoons grated fresh ginger
1 cup chopped green onions (about 5)
1 1/2 cups chicken broth
2 tablespoons cold water
1 tablespoon cornstarch
Preparation
Heat 1 1/2 teaspoons of oil in a large nonstick skillet and sauté the shrimp until they turn a light pink, about 4 minutes. Remove the shrimp and set aside. Heat the remaining oil over medium-low heat, add the ginger and onions, and saute until onions are tender. Add the chicken broth and bring to a boil. Mix together the water and cornstarch and stir the mixture into the skillet; the sauce will thicken in about 1 minute. Return the shrimp to the skillet and bring the sauce to a boil. Serve over your favorite rice.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
