Hoisin Dipping Sauce:
- 1 of 2 Bring water to boiling in 5-quart Dutch oven over high heat. Add onion, celery and tea bags. Reduce heat to medium; simmer 5 minutes. Remove tea bags. Add lemon juice and lemon; return to boiling.
- 2 of 2 Stir the shrimp into the pot; cover and remove the pot from the heat. Let stand for 2 minutes or until the shrimp are pink and curled.
Meanwhile, prepare the dipping sauce:
- 1 of 2 Whisk together the chicken broth, soy sauce, hoisin sauce, cornstarch, sesame oil, sugar and garlic in a small saucepan until the cornstarch is completely dissolved and the mixture is smooth. Bring to boiling over medium heat; cook, stirring occasionally, for 3 minutes or until the mixture is thickened slightly. Pour into small serving bowl.
- 2 of 2 Once the pot with the shrimp has stood for 2 minutes and the shrimp are cooked, drain them thoroughly. Serve with the sauce. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 3 g Fat, total, 129 mg chol., 693 mg sodium, 122 kcal cal., 18 g pro., 6 g carb.