Spicy Shrimp with Spinach and Walnuts

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 29%
  • Fat: 6.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.8g
  • Carbohydrate: 12.4g
  • Fiber: 0.0g
  • Cholesterol: 151mg
  • Iron: 0.0mg
  • Sodium: 405mg
  • Calcium: 0.0mg

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

Preparation

  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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