SZECHWAN SHRIMP
Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
Provided by FOODGU1
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g
SZECHUAN SHRIMP
Make and share this Szechuan Shrimp recipe from Food.com.
Provided by Midwest Maven
Categories Szechuan
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.
- Heat the oil in a wok or large skillet.
- Stir-fry the shrimp until pink and firm, about 2 minutes.
- Remove shrimp with a slotted spoon to a heated bowl.
- Add garlic to the skillet and stir-fry 1 minute.
- Add soy sauce mixture and cook stirring constantly, until bubbly.
- Return shrimp to skillet and heat for about 1 minute.
- Great served with fried rice or white. Enjoy!
Nutrition Facts : Calories 321.4, Fat 16, SaturatedFat 2.1, Cholesterol 285.8, Sodium 2294.7, Carbohydrate 8.6, Fiber 1, Sugar 2.1, Protein 33.7
SZECHUAN SHRIMP
A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
- Pour oil in seasoned wok before heating and wipe around.
- Heat wok and add scallions ginger and garlic.
- Stir-fry for a few seconds, then add shrimp.
- Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
- Stir sauce again, then add to wok, stirring constantly until mixture thickens.
- Serve with steamed rice.
Nutrition Facts : Calories 137.4, Fat 3.5, SaturatedFat 0.3, Cholesterol 142.9, Sodium 1286.1, Carbohydrate 8.3, Fiber 0.8, Sugar 2.9, Protein 16.5
SZECHWAN SHRIMP (CHILI SHRIMP)
I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.
Provided by Jessica K
Categories One Dish Meal
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
- Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
- Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
SZECHUAN SHRIMP STIR-FRY
For this recipe, I used House of Tsang brand stir-fry sauce. If you're cooking this for people who don't like spicy food, you can use any other stir-fry sauce you like. Also, if you don't like shrimp, you can substitute it for chicken. Enjoy!
Provided by twelve-year-old chef
Categories One Dish Meal
Time 4m
Yield 1-2 , 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Defrost shrimp, if needed.
- Heat vegetable oil in a skillet.
- Cook onions about halfway through.
- While onions cook, crush ramen noodles into small pieces or large crumbs.
- Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
- Stir-fry for a couple minutes, then serve warm or cold.
Nutrition Facts : Calories 801.5, Fat 17.5, SaturatedFat 6.9, Cholesterol 478.3, Sodium 3883.7, Carbohydrate 98.6, Fiber 5.3, Sugar 36.9, Protein 62.6
SPICY SZECHUAN SHRIMP
Garlic, ginger, green onions, rice wine or vodka, chili paste and much more give this an incredible flavour. Adjust the heat to your taste. Another favourite of mine from Bonnie Stern. This can also be made with boneless chicken breasts.
Provided by Cookin-jo
Categories < 30 Mins
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Peel and devein shrimp and combine with cornstarch.
- In food processor chop garlic and ginger.
- Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
- In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
- Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
- Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
- Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
- Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
- Add sauce mix and bring to a boil, then add the shrimp and heat through.
- Serve over rice and enjoy.
Nutrition Facts : Calories 431.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 294.5, Sodium 1620.6, Carbohydrate 21.6, Fiber 4.8, Sugar 10.8, Protein 38.5
SZECHUAN SHRIMP
This is one of my favorite recipes from The Sonoma Diet. I serve this on Angel hair shredded cabbage that has been steamed. Oriental chili sauce is hot, be careful.
Provided by flgolfgirl
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Thaw shrimp, if frozen.
- Peel and devein shrimp.
- Rinse shrimp; pat dry with paper towels.
- For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
- Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
- Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
- In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
- Add mushrooms; stir-fry for 3 minutes.
- Add bell pepper; stir-fry for 1 minute.
- Add pea pods; stir-fry for 2 minutes.
- Remove vegetables from wok.
- Add remaining 2 teaspoons oil to wok or skillet.
- Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
- Stir sauce; add to wok.
- Cook and stir until boiling; cook and stir for 2 minutes more.
- Add mushroom mixture and Chinese cabbage; toss to coat.
- To serve, sprinkle with peanuts and green onions.
Nutrition Facts : Calories 363.6, Fat 15.8, SaturatedFat 2.1, Cholesterol 216.3, Sodium 663.6, Carbohydrate 17.3, Fiber 4.6, Sugar 5.8, Protein 36.6
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SZECHUAN SHRIMP: AUTHENTIC RECIPE! - THE WOKS OF LIFE
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- Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
- With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
- Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
- Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
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- In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.
- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
- Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
- Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.
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