Ma Po Shrimp

This dish came together quickly. I cooked twice as much shrimp as the original recipe; however did not double the sauce ingredients. There was plenty of sauce to go around. My one complaint was the sauce was a little thin. If I cook this again, I plan on adding a bit more cornstarch to try and thicken it up some. I used one tablespoon of chili paste, but if you like the heat, feel free to add more! This meal had a nice flavor, but nothing too spectacular.

Adapted from Mary Ellen’s Cooking

Ingredients
1 lb pound shrimp, deveined and cleaned
3 cloves garlic, chopped
3 green onions, chopped
8 oz chicken broth
1 tbsp chili paste
1 tbsp soy sauce
1 tsp olive oil
1 tsp cornstarch mixed with 1 oz chicken broth

Directions
1. Heat olive oil in a pan over medium heat; add garlic and onions, sauté until tender.

2. Add chili paste, soy sauce, and chicken broth; let simmer for 5 minutes.

3. Add shrimp, cooking 1-2 minutes on each side until pink.

4. Stir in the cornstarch mixture to thicken sauce.

5. Serve over rice

The Facts
4 Servings
Calories 101.5
Total Fat 1.3 g
Fiber 0.3 g
WW Points 2