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Shrimp Singapore

Makes 7 servings

  • 1 cup fresh orange juice
  • 1 cup dry white wine
  • 1/2 cup honey
  • 2-1/2 Tablespoons fresh ginger root, grated, divided
  • 3 Tablespoons butter or margarine
  • 3 Tablespoons peanut oil
  • 8 cloves garlic, crushed
  • 2 lbs. medium-sized shrimp, shelled, deveined, uncooked
  • 1 cup almonds, slivered
  • Rice, steamed

Combine orange juice, wine, honey and 1-1/2 Tablespoons ginger in small bowl. Set aside. Heat butter and oil in wok or large skillet until bubbly. Add crushed garlic, shrimp and almonds and continue cooking until almonds are golden and shrimp are cooked (5-7 minutes). With slotted spoon, remove shrimp mixture to heated platter. Pour off excess butter from wok and return to heat. Add orange-honey mixture and bring to boil. Reduce heat and simmer 1 minute. Add shrimp mixture and heat thoroughly. Serve immediately over rice.