1 pound skinless, boneless shrimp, peeled and cut into 1/2 inch strips
1 medium onion, cut into 5 wedges
1 medium onion, cut into strips
1 medium saltine cracker
1 tablespoon minced fresh parsley
1 head cabbage, quartered
2 tablespoons soy sauce
2/3 cup Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon lemon zest
1 teaspoon garlic powder
1 cup milk
1 tablespoon cornstarch
1 tablespoon prepared mustard
2 teaspoons lemon zest
1 teaspoon Worcestershire sauce
Stir shrimp and onion in small bowl. Sprinkle cracker, parsley, cabbage, soy sauce, brown sugar, lemon zest, garlic powder, and milk into skillet; cook over medium heat for 5 minutes or until shrimp are golden brown. Remove from heat; stir in cornstarch. Return skillet to heat. Stir frequently until mixture thickens. Mix broth mixture with Worcestershire sauce. Drizzle over shrimp and onion; garnish with fresh parsley. Serve hot.