AUTHENTIC SZECHUAN SHRIMP RECIPE RECIPES

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SZECHUAN SHRIMP RECIPE - FOOD.COM



Szechuan Shrimp Recipe - Food.com image

A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 lb shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon Heinz chili sauce
1 tablespoon rice wine or 1 tablespoon sherry wine
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
2 teaspoons canola oil (peanut oil if you prefer)
4 green onions, chopped
2 tablespoons minced gingerroot
2 teaspoons minced garlic

Steps:

  • Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
  • Pour oil in seasoned wok before heating and wipe around.
  • Heat wok and add scallions ginger and garlic.
  • Stir-fry for a few seconds, then add shrimp.
  • Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
  • Stir sauce again, then add to wok, stirring constantly until mixture thickens.
  • Serve with steamed rice.

Nutrition Facts : Calories 137.4, FatContent 3.5, SaturatedFatContent 0.3, CholesterolContent 142.9, SodiumContent 1286.1, CarbohydrateContent 8.3, FiberContent 0.8, SugarContent 2.9, ProteinContent 16.5

SZECHUAN SHRIMP RECIPE - FOOD & WINE



Szechuan Shrimp Recipe - Food & Wine image

Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes. Amazing Seafood Recipes

Provided by Food & Wine

Yield 4

Number Of Ingredients 16

1/2 cup canned low-sodium chicken broth or homemade stock
3 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
3 tablespoons sherry
2 red bell peppers, cut into 3/4-inch pieces
1 1/4 cups long-grain rice
1 1/2 pounds medium shrimp, shelled
1/2 teaspoon cornstarch
3 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, white part chopped, green tops sliced
1/2 teaspoon dried red-pepper flakes
1/2 teaspoon Asian sesame oil

Steps:

  • In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.
  • Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
  • Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
  • Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.

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