3 lb Medium shrimp
1 tb Unsalted butter
2 Raw eggs
2 tb Milk
2 tb Sesame oil
1 c Spanish onion; finely chopped
1/4 ts Fresh ginger; grated *
1/3 c Sweet sherry (Oloroso)
2 c Bean sprouts
2 c Cooked long grained rice
1/3 c Light soy sauce **
6 Green onions; chopped
Vegetable cooking spray
Salt and pepper; to taste
* or ground ginger
** preferably Kikkoman
Preparation time: 40 minutes
Cooking time: 15 to 20 minutes
Rinse, peel, and devein shrimp. Coat a 10 to 12" non-stick skillet
with cooking spray and melt butter over high heat. Make an omelet
by adding the eggs to the milk and salt and pepper to taste and
whisking until fluffy. Pour egg mixture into hot skillet and spread
evenly. Cook until puffy and set. Remove omelet with spatula, place
in a plate and chop with a knife and fork. Set aside.
Reheat skillet; add sesame oil. Cook Spanish onions on medium heat
until slightly transparent, about 3 minutes. Add shrimp, cook until
they turn plump and pink, about 3 minutes. Then add ginger, sherry,
bean sprouts, and omelet pieces. Cook on low heat and stir
frequently so that sprouts are thoroughly covered with the wine and
ginger. Add the rice and thoroughly stir mixture.
Add soy sauce and continue to toss mixture so that the soy sauce
coats all the rice. Add green onions and continue to mix
thoroughly. Serve immediately.
Per serving: 393 calories, 12 g fat, 384 mg cholesterol, 737 mg sodium
