Flat Belly - Stir-Fry Walnut Shrimp

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

Ingredients

• 2 tbsp medium-dry sherry (optional)
• 1 tbsp reduced sodium soy sauce
• 1 lb peeled and deveined shrimp (thawed if frozen)
• 1/2 cup walnuts, coarsely chopped
• 2 tbsp canola oil
• 2 tbsp chopped fresh ginger
• 1/2 cup reduced-sodium fat-free chicken broth
• 3 scallions, whites thinly sliced diagonally, greens diagonally sliced 1" thick
• 1 tbsp honey
• 1 tsp rice wine vinegar
• 1 1/2 tsp cornstarch, dissolved in 1 tbsp water

Details

Cooking time 40mins

Preparation

Step 1

1.) Mix the sherry, if using, and soy sauce in a medium bowl. Add the shrimp and toss to coat. Let stand for 10 minutes. Drain the shrimp, reserving the marinade.

2.) Meanwhile, cook the walnuts in a large heavy skillet over medium heat, tossing often, for about 3 minutes or until lightly toasted. Tip into a plate. Wipe out the skillet.

3.) Turn the heat up to med-high and cook the oil and ginger in the same skillet, stirring frequently, for 1 minute or until the ginger is fragrant. Add the shrimp and stir-fry for 3 to 4 minutes or until opaque. Add the broth, scallions, and reserved marinade and bring to a boil. Boil for 1 minute.

4.) Add the honey and vinegar. Stir in the cornstarch mixture and cook, stirring constantly, for about 1 minute or until thickened and bubbly. Remove from the heat and stir in the walnuts.