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Ginger Shrimp On Oriental Noodles
Yield: 4 servings
3/4 lb raw shrimp, peeled and deveined
1/3 c orange juice
1/4 c lime juice
2 tb onion, finely chopped
2 teaspoons honey
2 teaspoons ginger root, minced
1 clove garlic, minced
3/4 c chicken stock
1 teaspoon cornstarch
4 teaspoons butter
8 oz rice stick noodles
2 teaspoons fresh parsley, chopped
Whisk together fruit juices, onion, honey, ginger root and garlic,
Pour enough of marinade over shrimp to coat. Meanwhile combine
balance of marinade and chicken stock with cornstarch and bring to
boil. reduce heat and simmer until thickened. Stir in 1 teaspoon
butter, keep warm. Melt remaining butter over high heat, cook
shrimp, turning once, until just pink and opaque. Cook rice noodles
in boiling water 3 minutes. Drain, top with shrimp and drizzle
with sauce. Garnish with parsley. Serve green beans with red
peppers as accompaniment.
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Ginger Shrimp