SZECHUAN SHRIMP

1 pound fresh or frozen shrimp in shells
3 tablespoons water
FOR THE SAUCE:
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine, dry sherry or water
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil or cooking oil
FOR THE STIR FRY:
1/2 cup sliced green onions
4 cloves garlic, minced
1 teaspoon grated fresh ginger
TO SERVE:
2 cups cooked rice noodles or hot cooked rice
2 small red chile peppers, such as Fresno or Thai, sliced (optional garnish)

TO PREPARE THE SHRIMP:
Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside.

TO PREPARE THE SAUCE:
In a small bowl stir together water, ketchup, soy sauce, rice wine, cornstarch, honey and crushed red pepper. Set aside.

TO STIR FRY THE SHRIMP:
Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic and grated fresh ginger; stir-fry for 30 seconds.

Add shrimp. Stir-fry 2-3 minutes or until shrimp are opaque; push to side of skillet or wok.

Stir sauce, add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

TO SERVE:
Serve with rice noodles. If desired, garnish with sliced red chile peppers.

Servings: 4
Source: Better Homes and Gardens America's Ethnic Cuisines