Join “Jayni’s Kitchen” this week for “Chinese Cooking with artist Nancy Bjorge.” Host Jayni Carey and Bjorge will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Jaret’s Favorite Shrimp in the Shell

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1 pound shrimp

1 teaspoon salt

1/2 cup dry sherry, divided

2 tablespoons cornstarch

2 to 4 tablespoons vegetable oil

1-inch piece fresh ginger, peeled and finely chopped

2 cloves garlic, finely chopped

4 green onions, finely chopped

1 cup ketchup

5 to 8 drops hot chili oil or 2 teaspoons chili paste

2 to 3 tablespoons brown sugar, to taste

2 cups rice, cooked

Devein and rinse the raw shrimp in cold water, leaving the shells on. Drain and pat dry with paper towels. Place the shrimp in a bowl, sprinkle with salt and 2 tablespoons of the sherry and let stand for 5 to 10 minutes.

In a small bowl, combine the cornstarch with the remaining sherry and mix until smooth. Set aside. Heat 2 to 4 tablespoons of oil over high heat in a wok or large skillet. Add the ginger, garlic and green onions and let sizzle for 1 minute. Add the shrimp and stir-fry until the shrimp start to turn pink. Stir in the ketchup, hot chili oil or paste and brown sugar, to taste. Pour in as much of the cornstarch mixture as needed to thicken the sauce. Cook briefly until the sauce is hot and bubbly. If it is too thick, thin with a small amount of water. Serve the shrimp hot over cooked rice. Serves 4.

Shrimp Toast

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1 loaf bread, sliced thin

2 teaspoons cornstarch

1/2 cup cooking sherry

1 egg, beaten

1 pound medium shrimp, shelled, deveined and finely minced

2 green onions, chopped

1 8-ounce can water chestnuts, drained and finely chopped

salt and black pepper

6 to 10 cups canola or vegetable oil for deep frying

Air dry the bread slices, or oven dry them, but do not let them brown. Trim off crusts and quarter each slice.

Combine the cornstarch and sherry in large bowl. Add the beaten egg and mix until smooth. Add the minced shrimp, green onions and water chestnuts. Sprinkle with salt and pepper, to taste. Spread about 1 tablespoon of the shrimp mixture on each piece of dry bread, pressing gently. Let stand for about 1 minute.

Heat the oil in a wok or a deep pan over high heat. Place 2 or 3 shrimp toasts at a time in the hot oil with the pasted side down and fry until golden brown, 30 seconds to 1 minute. Turn the toasts over and fry for about 30 seconds more. Serve immediately. Serves 12 to 16 as an appetizer.