Chinese-Style Shrimp In Pastry Shells - cooking recipe

Ingredients

3/4 c. chicken broth
1 Tbsp. cornstarch
1/4 c. teriyaki sauce
3 Tbsp. peanut oil
1 1/2 c. snow peas, diagonally sliced into 1-inch pieces
1/4 c. sliced scallions or green onions
1 pkg. (12-oz.) frozen cooked shrimp thawed and drained, or 1 lb. small fresh shrimp, shelled and deveined
1 pkg. (10-oz.) Pepperidge Farm frozen puff pastry shells, baked according to package directions and kept warm

Preparation

Mix chicken broth with cornstarch and teriyaki sauce.
In a large skillet, heat oil over high heat.
Add snow peas and green onions; stir-fry until almost tender-crisp.
Add shrimp, and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp turn pink.
Serve in warm pastry shells.
Makes 6 servings.