SZECHUAN SHRIMP WIKI RECIPES

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SZECHWAN SHRIMP | ALLRECIPES



Szechwan Shrimp | Allrecipes image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories     World Cuisine    Asian    Chinese

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

  • In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  • Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, CarbohydrateContent 6.7 g, CholesterolContent 163.8 mg, FatContent 4.4 g, FiberContent 0.4 g, ProteinContent 18.3 g, SaturatedFatContent 0.8 g, SodiumContent 499.5 mg, SugarContent 3.5 g

SZECHUAN SHRIMP RECIPE - QUICK FROM SCRATCH ONE-DISH MEALS ...



Szechuan Shrimp Recipe - Quick From Scratch One-Dish Meals ... 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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