Chinese-Style Shrimp In Pastry Shells

• 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

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

chicken broth, cornstarch, teriyaki sauce, peanut oil, snow peas, scallions, fresh shrimp, frozen puff pastry shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7533 (may not work)