Re: cornstarch
#270523 - 06/22/06 07:26 AM
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K2
Reged: 01/29/06
Posts: 1191
Loc: Canada
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I made this recipe and it was delicious! Super quick to make too considering how good it tastes. I also left out the pepper and it tasted fine. Next time I'm putting the pepper though.
My question is about the cornstarch since I've never actually cooked with it before. I put in 2tbsp into the chicken broth (was hot, does this make a difference?) and it got super clumpy and never de-clumped. What's the trick to this?
Thanks,
Kat
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Kat
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mix the cornstarch with a little bit on cold water prior to putting it in the pan with the other ingredients. It makes it similar to a light paste.. and works much better than simply dumping corn starch into the pan. It mixes better with cold liquids first.
You guys reminded me of the recipe and I made it for lunch today 
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Spaghetti or angel hair pasta
Shrimp
Earth Balance Buttery Spread
Garlic Salt
When I make it, I cook a single serving size of pasta (about the diameter of a nickel when you hold the dry pasta together). Boil water, toss in pasta, sautee shrimp (about half a cup worth per serving) with canola spray or in a small amount of canola oil. When the pasta and the shrimp are done, add the shrimp to the pasta and stir in about 1 T of buttery spread and 1 teaspoon of garlic salt. Of course, you should adjust your measurements to taste.
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Re: cornstarch
#270643 - 06/22/06 08:48 PM
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K2
Reged: 01/29/06
Posts: 1191
Loc: Canada
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Thanks a bunch, I'll try that next time. Has anyone made this without using cornstarch?
Kat
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Kat
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