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2 pounds medium shrimp, peeled
3/4 cup whipping cream
1 lemon
1/2 teaspoon ground ginger
1 teaspoon onion powder
1 tablespoon soy sauce
1/3 cup butter
1/2 teaspoon garlic powder
2 teaspoon cornstarch
Melt butter in skillet or wok. Stir-fry shrimp until almost done. Squeeze
juice of 1 lemon over shrimp. Sprinkle ginger, onion and garlic powder over
shrimp. Continue to cook until shrimp are done. Remove shrimp. Add soy sauce
to the drippings.
Mix 1/2 of whipping cream and cornstarch in a separate bowl. Set aside.
Pour remaining cream into pan with drippings and cook until bubbly. Add cream
and cornstarch mixture. Stir constantly until thick. Add shrimp.
Serve over hot, cooked rice.
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