INGREDIENTS/QUANTITY
-METHOD
Peanut oil 1/2 cup
-Heat in large wok or pot
Shrimp, 25/30 per lb./5lbs.
-Add to hot oil. Stir fry until shells turn bright pink, about 3 minutes.
Dry Sherry/1/4 cup
-Add to shrimp. Simmer 1 minute.
Chicken stock/1 cup
Honey/1 Tbsp.
Tomato paste/1 Tbsp.
Ginger root, grated/ 1 Tbsp.
Scallions, minced/ 1/2 cup
-Add to shrimp. Simmer and stir until shrimp are cooked and glazed. Serve hot, warm or chilled.

* Picture is not of the same recipe as above.

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