Red Sauced Shrimp and the Weekly Menu Plan

Minor change to my menu post - might as well post the recipe to go with the photo, right?

Red Sauced Shrimp

14 oz shrimp, cleaned (400gr)
1 tbs minced ginger
3 cloves garlic
4 - 6 green onions (scallions) or 1/2 regular onion, chopped (I didn't have the green onions)
2 tbs sherry
2 tbs soy sauce
2 tbs ketchup
1 tbs olive oil
1 tbs sesame or walnut oil
1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
1/2 tsp red pepper flakes,  optional hot sauce

Peel, slice and mince ginger. Mince garlic.  Slice green onions into 1/2" (1.25cm) long pieces. Dissolve cornstarch in chicken stock. Have everything else measured and ready. Heat oils in large nonstick skillet or wok over medium-high heat. When very hot add ginger, garlic, onions and red pepper flakes. Stir-fry for 1 minute. Add shrimp and stir-fry for 1 - 2 minutes longer, until shrimp turn opaque and start to curl. Add sherry, ketchup and soy sauce. Stir to combine. Stir cornstarch mixture to recombine, then add it to the shrimp, stirring constantly. Sauce will quickly thicken and coat shrimp. Remove and serve immediately.

For Fried Rice with Brussels Sprouts see the Daily Menu. 

I know, you're thinking 'Brussels Sprouts in Fried Rice?'  Why not, you use Chinese cabbage, don't you?  I can't get Chinese cabbage so I use what I have.....  And it was a good thing!~  (Does Martha still say that?  Is Martha still on T.V.?  Does anyone know who Martha is?)

Anyway, for the week of January 4, we are back to normal eating.  This week we're having Hot and Sour Soup, Red Sauced Shrimp, Fried Rice with Brussels Sprouts, Tuna Cakes, Beef Braised in Beer and Pasta Carbonara.

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Bon Weekend!