By Paula DeenJUMP TO RECIPE
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 1/2 lbs peeled and deveined shrimp
- 2 tablespoons grated fresh ginger
- 1 cup (about 5), chopped green onion
- 1 1/2 cups chicken broth
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Heat oil and butter in a large nonstick skillet and sauté the shrimp until they turn a light pink, about 4 minutes. Add the chicken broth, ginger, onions, salt and pepper and bring to a boil
In a separate bowl, mix together the water and cornstarch, then stir the mixture into the skillet; the sauce will thicken in about 1 minute. Cook until the shrimp are heated through, about 3-4 minutes.
Serve over your favorite rice with soy sauce or alone as an appetizer.