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3 lb Medium shrimp 1/3 c Sweet sherry (Oloroso)
1 tb Unsalted butter 2 c Bean sprouts
2 x Raw eggs 2 c Cooked long grained rice
2 tb Milk 1/3 c Light soy sauce **
2 tb Sesame oil 6 x Green onions, chopped
1 c Finely chopped Spanish onion Vegetable cooking spray
1/4 ts Fresh grated ginger * Salt and pepper, to taste
Preparation time: 40 mins. Cooking Time: 15 to 20 mins
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 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. 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 grams fat, 384 milligrams cholesterol, 737 milligrams sodium
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