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.
Recipe from Better Homes and Gardens
1 pound fresh or frozen shrimp
2 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 tablespoon peanut oil or cooking oil
1/2 cup sliced green onions
4 cloves garlic, minced
2 cups hot cooked rice
Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside.
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.
Serve with hot cooked rice. Makes 4 servings.
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