LAKE SHRIMP RECIPES

Steps:

• Peel and devein the shrimp, reserving the shells for later use.
• Mix sherry, soy sauce, cornstarch, egg white (?) and 1/4 cup water.
• Marinate shrimp in above mixture for about 1/2 hour.
• Meahwhile, put shrimp shells in a small saucepan, add water to just cover, simmer uncovered for about 1/2 hour allowing the water to reduce.
• Heat 1 tsp of the peanut oil in a wok or large frying pan, stir-fry the vegetables until just crisp, and remove from pan.
• Add remaining peanut oil, garlic and ginger to pan and cook just until fragrant.
• Add shrimp mixture and stir-fry for a few seconds, then add white wine and shrimp shell broth and cook for a couple of minutes until liquid reduces.
• Return the vegetables to the pan. Thicken the sauce if necessary, using a mixture of another tsp of cornstarch and 2 Tbsp of water - you may not need to add all of this cornstarch/water mixture, add some, cook gently, and adjust according to taste.
• When sauce is glossy and of desired thickness, turn out onto a warm plate and garnish with scallions and sesame oil.
• Serve over rice.

Steps:

• Cook pasta according to package directions. Drain; set aside.
• Melt butter in 10-inch skillet until sizzling; add red pepper strips and garlic. Cook over medium heat, stirring occasionally, 2-3 minutes or until peppers are crisply tender.
• Add shrimp and lemon juice; cook, stirring constantly, 1-2 minutes or until shrimp turn pink. Add cooked pasta and lemon zest; toss lightly.
• Sprinkle with Parmesan cheese and parsley, if desired. Season to taste with salt and pepper.