Szechwan Shrimp

Szechwan peppers supply the heat for this Chinese recipe. Here, convenient crushed red pepper steps in. If you like milder foods, reduce the red pepper to 1/4 or even 1/8 teaspoon.



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

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 232, Fat, total (g) 4, chol. (mg) 131, sat. fat (g) 1, carb. (g) 29, pro. (g) 17, sodium (mg) 387, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

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