SUBMITTED BY Rick Thompson
30 cooked shrimp
1 1/2 tablespoons cornstarch, 1 1/2 tablespoons water
1/2 cup mild, medium, or hot salsa
1/4 cup honey
2 tablespoons each soy sauce, Dijon mustard and chunky peanut butter
1/2 teaspoon ground ginger
1 can (15 oz.) corn cobbettes, drained
4 1/2 oz. shiitake mushrooms
1 cup snow pea pods
4 – 5 cups cooked white rice
Preparation:
1) Dissolve cornstarch in water, set aside.
2) Combine salsa, honey, soy, mustard, peanut butter and ginger in a saucepan. Bring mixture to a slow boil, stirring to blend.
3) Add the dissolved cornstarch; stir and cook until mixture thickens. Gently stir in the cobbettes, mushrooms and snow pea pods. Add shrimp; heat 2 minutes.
4) Serve over rice.
Chef’s Tip
Garnish with black sesame seeds, peanuts, or water chestnuts.
about 12 months ago ·
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