Spicy Szechuan Shrimp
- Ready In:
- 28mins
- Ingredients:
- 16
- Serves:
-
3-4
ingredients
- 1 lb shrimp, raw
- 1 tablespoon cornstarch
- 2 garlic cloves
- 1 piece ginger, the size of a quarter and 1/2 inch thick
- 3 green onions
- 1⁄2 teaspoon red pepper flakes
- 2 tablespoons rice vinegar or 2 tablespoons vodka
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 3 tablespoons ketchup
- 1 tablespoon chili paste (optional)
- 1 teaspoon sesame oil
- 1 cup frozen peas
- 1 (10 ounce) can bamboo shoots, drained
- 1⁄4 cup vegetable oil
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg">
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Derfcookathon.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg">
<img src="http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg">
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">
<img src="http://www.recipezaar.com/members/home/1956/SoupsandsaladSTICKER.jpg">
<img src="http://www.recipezaar.com/members/home/1956/PotLuckSTICKER.jpg">
<img src="http://www.recipezaar.com/members/home/237330/CameraLesschef-STICKER.jpg">
<img src="http://www.recipezaar.com/members/home/237330/TEXMEXstickr.jpg">
<img src="http://i151.photobucket.com/albums/s124/Cookin-jo/banners%20and%20stickers/piggysticker.jpg">