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Teriyaki Shrimp and Vegetables

3/4 lb. shrimp, peeled and deveined

1 clove minced garlic

1/8 tsp. pepper

2 T. oil

1 1/2 cup julienne cut carrots

8 oz. can sliced water chestnuts

1/2 cup green onions

1/2 teriyaki marinade

1/2 tsp. fresh minced gingerroot

1 T cornstarch

1 cup sliced mushrooms

16 oz. frozen snow peas

Place shrimp in shallow baking dish. Set aside. In a small bowl, combine teriyaki sauce, garlic, gingerroot and pepper. Pour over shrimp. Cover and refrigerate 1 hour.

Drain shrimp, reserving marinade. Stir cornstarch into marinade and set aside.

In large nonstick skillet, heat 1 tablespoon oil over medium high heat. Add shrimp and cooke 2 to 3 minutes. Remove shrimp and set aside.

Heat remaining oil. Stir fry celery, carrots and mushrooms for 2-3 minutes. Add marinade and water chestnuts.(drained), snow peas and onion.

Cook stirring constantly until thickened. Add shrimp.

Serve over rice. Chicken may be substituted.

Recipes: Back to Main Dishes | Back to Main Menu

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