SLIPPERY SHRIMP

SLIPPERY SHRIMP image

Yield 6 servings

Number Of Ingredients 12

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2 pds uncooked large shrimp, peeled, deveined
6 tbls, plus 4 tsp cornstarch
4 tsps water
1 cup corn or veggie oil
4 garlic cloves, minced
3 tbls sugar
1 tsp cayenne
1/2 tsp salt
1/2 cup tomato sauce
2 tsp unseasoned rice vinegar
2 tsp dry Sherry
1 cup + 1 tblsp thinly sliced green onions

Steps:

Mix shrimp & 6 tbslp cornstarch in large bowl to coat. Mix 4 remaining tsp cornstarch + 4 tsp water in small bowl to blend. Heat oil in heavy large skillet or wok over high heat. Working in batches, fry shrimp until cooked through and golden on both sides, around 3 minutes. Using slotted spoon, transfer cooked shrimp to plate. Drain all but 1 tblsp oil from wok. Heat oil over medium-high heat. Add garlic, sugar, cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds. Add tomato sauce, vinegar and sherry. Stir cornstarch-water mixture if separated and add to sauce. Cook until sauce boils and thickens, stirring constantly, about 1 minute. Add reserved shrimp and toss to coat. Remove from heat. Add 1 cup green onions to shrimp, toss. Transfer to plate and sprinkle with remaining green onions.