Chinese Peas and Shrimp

The Better Homes and Gardens Golden Treasury says that the 60’s were an era when International foods really hit the American dinner table.  I don’t remember our mother serving or even being able to buy shrimp or pea pods – they were luxury or regional foods until the 60’s.  I believe in making the best use of fresh, local foods, but I’d hate to give up shrimp because it isn’t from the Midwest.  My husband is an oriental food fan and he thought this dish from the 60’s was “very good” and that we ought to have it more often.  I use ginger paste sold in a tube instead of fresh grated ginger.l

Chinese Peas and Shrimp

  12    ounces  shrimp – frozen or fresh

  2      tablespoons  salad oil

  7      ounces  pea pods, frozen -- thawed

  2      tablespoons  green onions -- thinly sliced

  2      teaspoons grated fresh gingerroot or ginger paste

  1      teaspoon  garlic -- minced

  1      teaspoon  cornstarch

     ½  teaspoon  sugar

     ½  teaspoon  salt

  1      teaspoon  soy sauce (Omit for gluten free)

Thaw frozen shrimp.  In heavy skillet, (I used my wok) cook shrimp quickly 3 to 5 minutes.  Add pea pods, onion, ginger and garlic; toss and cook over high heat 1 minute.

Combine cornstarch, sugar, and salt.  Add soy sauce and 2 tablespoons cold water, mixing till smooth.

Pour over shrimp mixture, toss and cook till thickened and clear, about 1 minute.  Pass soy sauce if desired.

4 servings

2011 Cost" $5.73 or $1.44 per serving

Per Serving: 179 Calories; 8g Fat (43.2% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 481mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.