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Spicy Shrimp with Spinach and Walnuts

Yield 4 servings.

Ingredients

  • 1 pound unpeeled large fresh shrimp
  • 3 tablespoons dry sherry, divided
  • 1 tablespoon peeled, grated gingerroot
  • 2 teaspoons cornstarch
  • 1/3 cup canned no-salt-added chicken broth, undiluted
  • 2 tablespoons reduced-calorie soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons low-sodium ketchup
  • 2 teaspoons sugar
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon ground red pepper
  • Vegetable cooking spray
  • 2 tablespoons chopped walnuts
  • 1 teaspoon peanut oil
  • 1 (10-ounce) package fresh spinach
  • 1 large clove garlic, minced
  • 1 large sweet red pepper, cut into 1/2-inch strips
  • 2 tablespoons water
  • 6 green onions, cut into 1-inch pieces

Nutrition Information

  • calories 206
  • caloriesfromfat 29 %
  • fat 6.6 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.8 g
  • carbohydrate 12.4 g
  • fiber 0.0 g
  • cholesterol 151 mg
  • iron 0.0 mg
  • sodium 405 mg
  • calcium 0.0 mg

How to Make It

  1. Peel, devein, and butterfly shrimp. Combine shrimp, 1 1/2 tablespoons sherry, and gingerroot. Cover and marinate in refrigerator 30 to 45 minutes.

  2. Combine remaining 1 1/2 tablespoons sherry, cornstarch, chicken broth, soy sauce, and vinegar; stir well. Add ketchup and next 3 ingredients. Set aside.

  3. Coat a wok or large nonstick skillet with cooking spray. Heat at medium-high (375°) until hot. Add walnuts, and stir-fry 30 seconds. Remove walnuts from wok, and set aside.

  4. Drizzle peanut oil around top of wok, coating sides. Add spinach to wok; stir-fry 2 minutes. Remove to a serving platter; keep warm.

  5. Add garlic to wok; stir-fry 10 seconds. Add sweet red pepper and 2 tablespoons water; stir-fry 2 minutes. Add shrimp mixture 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.

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