Shrimp Shanghai Recipes

Steps:

• Combine soy sauce, whiskey, ginger, garlic, sugar and stock in a large bowl.
• Add shrimp and mix well.
• Cover and refrigerate for 1 hour.
• Drain shrimp, reserving marinade.
• Heat oil in a wok or large skillet over high heat.
• Add shrimp and stir-fry 2-3 minutes.
• Add peas and stir-fry 1 minute.
• Add water chestnuts and stir-fry 1 minute.
• Remove shrimp and keep warm. (Leave the vegetables in the pan.).
• Mix cornstarch with enough cold water to form a thin paste.
• Stir into marinade.
• Pour marinade mixture into pan with the vegetables.
• Cook, stirring, for 3-4 minutes, or until sauce has thickened and become glossy.
• Pour sauce over shrimp.
• Serve with rice and cherry tomatoes.

Steps:

• Cook and stir green onions and ginger in hot oil in large skillet on medium-high heat 3 min. Add shrimp; cook 3 to 4 min. or until shrimp turn pink.
• Stir chicken broth into cornstarch. Add to shrimp mixture along with the oranges and water chestnuts; mix well. Reduce heat to medium-low; cover. Simmer until slightly thickened and heated through, stirring frequently.
• Serve over the rice.

Steps:

• Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
• Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
• Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
• Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.