SHRIMP WITH SPICY GARLIC SAUCE

Shrimp with Spicy Garlic Sauce image

Chili oil, chili paste and garlic give this Asian recipe a spicy boost!

Provided by Betty Crocker Kitchens

Categories Entree

Time 38m

Yield 4

Number Of Ingredients 12

Ingredients

6 dried black (shiitake) mushrooms
1 medium carrot, cut diagonally into thin slices
3/4 pound uncooked medium shrimp in shells
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chili or vegetable oil
2 teaspoons finely chopped garlic cloves
1 tablespoon chili or vegetable oil
1/2 medium head cabbage, cut into 2x3/4-inch pieces
1/4 cup Progresso™ chicken broth (from 32-ounce carton)
4 medium green onions, cut diagonally into 1-inch pieces
1 tablespoon chili paste

Steps:

Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.

Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg