Shrimp with Green Tomatoes
Recipe By : The LL Bean Book of "New" New England Cookery
- 2 tablespoons oil
- 2 cloves garlic -- chopped
- 2 teaspoons fresh ginger root -- chopped
- 1 1/2 pounds shrimp -- cleaned,peeled
- 4 to 5 green tomatoes -- sliced&cut in strips
- 6 scallions, including tender greens -- chopped
- 10 to 12 mushrooms -- sliced
- 2 tablespoons cornstarch
- 2 tablespoons sherry
- 4 to 6 Tb water
- 2 tablespoons fresh herbs (parsley, cilantro, chives) -- chopped
Heat the oil in a large skillet or wok, then add the garlic and
ginger.
Just before the garlic takes on color, add the shrimp, green tomatoes,
scallions, and mushrooms, and cook over medium-high heat, stirring
and
tossing, about 6 minutes.
Mix the cornstarch, sherry, and water
(use 6 Tb
if the pan is quite dry now - frozen shrimp will give off more
water),
pour into the skillet, and stir and toss until the sauce is lightly
thickened.
Sprinkle fresh herbs on top, and serve immediately
with
steamed rice.