1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon sugar
24 large shrimp, peeled and deveined (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon canola oil
2 (6-ounce) packages fresh baby spinach
How to Make It
Combine first 6 ingredients in a bowl, stirring well. Add shrimp to bowl; toss to coat. Let stand for 5 minutes. Remove shrimp with a slotted spoon, and reserve marinade. Combine broth and cornstarch in a small bowl, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done. Remove shrimp from pan. Add reserved marinade to pan; cook 1 minute or until slightly thick. Add broth mixture to pan; bring to a boil. Add spinach to pan; cook 1 minute or until spinach wilts. Serve with shrimp.
We really liked this and as aslall said, it's lightening fast. I let the shrimp (fresh ones, peeled) marinate while some rice cooked and then threw it together, which may have given the shrimp even more flavor. Used a rubber spatula to get every bit of goop out of the marinade bowl. After the spinach was cooked the sauce seemed to be about evaporated, so I added a little water so there would be some sauce to drizzle over the dish. Only complaint was there wasn't enough! I halved the recipe to feed two --next time I'll halve the shrimp but keep everything else the same.
I used fresh minced garlic instead of bottled, cut back on the chile garlic sauce a bit, and used some gorgeous whole, gigantic Gulf shrimp, but other than that cooked as written and we were very happy with the results! The whole shrimp resulted in some messy fingers, but was just so fun. The dish tasted a lot like Chinese takeout, but without the guilt and the grease (of course, this also meant it was sans fortune cookie :( ).
This is a great, super-easy recipe for anyone new to cooking, although you may want to stick with the less-intimidating peeled shrimp.
I really liked this, but made changes. I used 6 cloves minced garlic and a 1" piece of minced fresh ginger (didn't have bottled). I used red wine for the sherry, sriracha sauce for the chili garlic sauce, and 1 box of spinach rather than 2 boxes. Finally, I added 1 seeded jalapeno to add more heat to the recipe. I thickened the sauce while the shrimp were cooking rather than removing them from pan and dirtying another dish. Yummy weeknight dinner was still finished with rice in 30 mins even with these changes.
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