Szechwan Shrimp
From: Better Homes and GardensSzechwan 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.
Servings: Makes 4 servings.
Total: 30 mins
Ingredients
1 pound fresh or frozen shrimp
2 tablespoons water
2 tablespoons catsup
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
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 Facts
Calories 232, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 131 mg, Sodium 387 mg, Carbohydrate 29 g, Fiber 0 g, Protein 17 g. Exchanges: Starch 2, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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WOW, this is EZ and delish..
2/4/2010 07:40:55 AM Report Abuse