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
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
MsgID: 3142679
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (25)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Pappadeaux Three Citrus Crust for White Fish
- Sweet and Sour Salmon Steaks Baked with Vegetables
- Barbecued Shrimp
- Grilled Tuna Brochettes with Lemon and Scallion Marinade, Fennel and Red Onion
- Baked Tilapia with Tomatoes and Olives (using green olives, thyme, lime juice)
- Creamy Seafood Enchiladas (using shrimp and crabmeat)
- Grill-Roasted Mussels with White Wine and Shallots
- Crab Cakes and Roasted Red Pepper Sauce (Rachel Ray recipe)
- Luby's Rectangle-Shaped Crispy Fish
- Mediterranean Shrimp Couscous for Rae
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute