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Szechwan Shrimp Recipe

   
 

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     Szechwan Shrimp

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 pound fresh or frozen shrimp
2 tablespoons water
2 tablespoons catsup
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon honey 1/2 teaspoon crushed red pepper
1/2 teaspoon crushed red pepper (Szechwan pepper medley)
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
 
1 tablespoon peanut oil or cooking oil
1/2 cup sliced green onions
4 cloves garlic, minced 2 cups hot cooked rice
2 cups hot cooked rice

Instructions
1. Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside. 2. For sauce, in a small mixing bowl stir together water, catsup, soy sauce, rice wine or dry sherry, cornstarch, honey, crushed red pepper, and ground ginger (if using). Set aside. 3. Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic, and fresh grated ginger (if using); stir-fry for 30 seconds. 4. Add shrimp. Stir-fry 2 to 3 minutes or until shrimp are opague; push to side of skillet or wok. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir sauce and shrimp together. 5. Serve with hot cooked rice. Makes 4 servings.


Originally Submitted
3/24/2012





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