Slippery Shrimp

Name: Slippery Shrimp
Ingredients: 2 pds uncooked large shrimp, peeled, deveined; 6 tbls, plus 4 tsp cornstarch; 4 tsps water; 1 cup corn or veggie oil; 4 garlic cloves, minced; 3 tbls sugar; 1 tsp cayenne; 1/2 tsp salt; 1/2 cup tomato sauce; 2 tsp unseasoned rice vinegar; 2 tsp dry Sherry; 1 cup + 1 tblsp thinly sliced green onions

12 ingredients

1 steps

Ingredients

2 pds uncooked large shrimp, peeled, deveined
6 tbls, plus 4 tsp cornstarch
4 tsps water
1 cup corn or veggie oil
4 garlic cloves, minced
3 tbls sugar
1 tsp cayenne
1/2 tsp salt
1/2 cup tomato sauce
2 tsp unseasoned rice vinegar
2 tsp dry Sherry
1 cup + 1 tblsp thinly sliced green onions

Directions

1

{"0":"Mix shrimp & 6 tbslp cornstarch in large bowl to coat. Mix 4 remaining tsp cornstarch + 4 tsp water in small bowl to blend.","2":"Heat oil in heavy large skillet or wok over high heat. Working in batches, fry shrimp until cooked through and golden on both sides, around 3 minutes. Using slotted spoon, transfer cooked shrimp to plate. Drain all but 1 tblsp oil from wok. Heat oil over medium-high heat. Add garlic, sugar, cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds. Add tomato sauce, vinegar and sherry. Stir cornstarch-water mixture if separated and add to sauce. Cook until sauce boils and thickens, stirring constantly, about 1 minute. Add reserved shrimp and toss to coat. Remove from heat. Add 1 cup green onions to shrimp, toss. Transfer to plate and sprinkle with remaining green onions."}