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Jumbo Shrimp with Cantaloupe
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- #1088
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Marinade
1/2 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons cornstarch
Shrimp
3/4 pound jumbo raw shrimp, peeled, deveined, and cut in half lengthwise
Sauce
3 tablespoons lemon juice
2 tablespoons chicken broth
2 tablespoons plum wine
2 teaspoons sugar
salt, to taste
Finish
1 tablespoon cooking oil
2 cups cantaloupe balls
2 teaspoons cornstarch, MIXED WITH
4 teaspoons water
grated lemon peel
mint leaves
directions
Combine the marinade ingredients in a medium bowl. Add the shrimp and stir to coat. Let stand for 30 minutes.
Combine the sauce ingredients in a small bowl.
Heat a wok over medium high heat until hot. Add the oil and shrimp and stir fry for 1 minute or until the shrimp turns pink.
Add the cantaloupe and sauce and cook for two minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Garnish with the lemon peel and mint leaves. Serve with buttered couscous.
added by
leigui
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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