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wyonot1 - Posted February 17, 2004 11:10 AM
Szechuan Shrimp
1 pound fresh or frozen shrimp in shells
3 tablespoons water
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine, dry sherry or water
2 teaspoons cornstarch
1 teaspoon honey
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil or cooking oil
1/2 cup sliced green onions
4 cloves garlic, minced
2 cups cooked rice noodles or hot cooked rice
2 small red chili peppers, such as Fresno or Thai, sliced (optional)
* Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside.
* For sauce, in a small bowl stir together the water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using) and crushed red pepper. Set aside.
* Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic and grated fresh ginger (if using); stir-fry for 30 seconds.
* Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok. Stir sauce, add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with rice noodles. If desired, garnish with sliced red chili peppers.
* Makes 4 servings.
From Better Homes and Gardens
Szechuan Shrimp
1 pound fresh or frozen shrimp in shells
3 tablespoons water
2 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine, dry sherry or water
2 teaspoons cornstarch
1 teaspoon honey
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil or cooking oil
1/2 cup sliced green onions
4 cloves garlic, minced
2 cups cooked rice noodles or hot cooked rice
2 small red chili peppers, such as Fresno or Thai, sliced (optional)
* Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside.
* For sauce, in a small bowl stir together the water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using) and crushed red pepper. Set aside.
* Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic and grated fresh ginger (if using); stir-fry for 30 seconds.
* Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok. Stir sauce, add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with rice noodles. If desired, garnish with sliced red chili peppers.
* Makes 4 servings.
From Better Homes and Gardens