Lemon shrimp
1
/
4
cup (60 ml)
soy sauce
1
/
4
cup (60 ml)
lemon juice
2 tbsp. (30 ml)
sugar
2 tbsp. (30 ml)
dry white wine
1
/
4
tsp. (1.5 ml)
ground ginger
1
1
/
2
lbs. (675 g)
raw medium shrimps, peeled and deveined
1
/
2
cup (125 ml)
water
2 tsp. (10 ml)
cornstarch
2 tsp. (10 ml)
water
Mix soy sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps.
Cover bowl and refrigerate at least 30 minutes.
Measure 2 cups (500 ml) water into Rice Bowl. Place Steamer Basket in Bowl.
Drain shrimps, reserving
1
/
2
cup (125 ml) marinade. Arrange shrimps in single
layer in Basket. Cover and steam 12 to 15 minutes or until shrimps are pink.
Mix reserved marinade and
1
/
2
cup (125 ml) water in 1-quart saucepan. Mix
cornstarch and 2 teaspoons (10 ml) water; stir into marinade mixture. Heat to
boiling over medium heat, stirring constantly, and boil for 1 minute. Serve with
shrimps and if desired, hot cooked rice. Garnish with green onion tops
if desired.
Makes 4 servings
11
Booklet RC-20S 6/16/03 10:19 AM Page 23