Friday, February 15, 2008

Szechwan Shrimp

This is a surprisingly easy and quick recipe. Ready in 30 minutes or less. If you do not like spicy food or are serving to children, I would suggest decreasing the crushed red pepper or taking it out all together. I personally love the extra zing it gives the dish. You can also add carrots or stir fry vegetables to the sauce for a little change. I found this recipe (and picture) on All Recipes.

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

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.
Serve over hot cooked rice.

No comments: