You are here

Szechuan Shrimp

Tummy.Tucker's picture
Ingredients
  Peanut oil 1⁄2 Teaspoon
  Bell pepper 1 Cup (16 tbs), 1-inch diced (1/2 Cup Green Colored Ones And 1/2 Cup Red Colored Ones)
  Leeks 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Ginger root 1⁄2 Teaspoon, pared, minced
  Chinese sesame oil 1⁄2 Teaspoon
  Large shrimp 10 Ounce, shelled and deveined, cut lengthwise into halves
  Ready to serve canned chicken broth 1⁄2 Cup (8 tbs)
  Dry sherry 1 Tablespoon
  Ketchup 1 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
Directions

MAKING
1) In a 10 inch skillet or a wok, saute the bell peppers, leeks, garlic and ginger in the peanut oil for about 2 minutes, until the vegetables are just tender, remove and keep aside.
2) In the same skillet or wok, saute the shrimp in the sesame oil until the shrimp turns pink.
3) Return the sauteed vegetables into the skillet or wok and stir to mix.
4) In a small bowl, stir the broth, sherry, ketchup, cornstarch and sugar, together until cornstarch is dissolved.
5) Pour over the shrimp and vegetables, stir constantly, bring to a boil and
cook over a high heat, stirring constantly, until the mixture thickens.

SERVING
6) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.214285
Average: 4.2 (14 votes)