Sizzlin' szechuan shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Unpeeled medium fresh shrimp |
| ½ | cup | Water |
| ½ | cup | Catsup |
| ¼ | cup | Sugar |
| ¼ | cup | Chili sauce |
| 2 | tablespoons | Cornstarch |
| 3 | tablespoons | Dry sherry |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Sesame oil |
| ¼ | cup | Vegetable oil |
| 6 | Green onions; chopped | |
| 3 | Cloves garlic; minced | |
| 1 | can | Waterchestnuts (8 ounces); drained and chopped |
| 1½ | teaspoon | Dried crushed red pepper |
| 1 | teaspoon | Peeled; minced gingerroot |
| 1 | teaspoon | Cracked black pepper |
| Hot cooked rice | ||
Directions
Peel and devein shrimp; set aside. Combine water and next 7 ingredients; stir well, and set aside.
Pour vegetable oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375°F) for 2 minutes. Add green onions and next 5 ingredients; stir-fry 3 minutes. Add shrimp; stir-fry 3 minutes or until shrimp turn pink. Add catsup mixture, and cook 1 minute, stirring constantly, until thickened. Serve immediately over rice. Yield: 6-8 servings.
Mastercook formatted for your cooking pleasure by Pamela Creeden (Creedenites@...)
>From Pam: Not Chinese tasting, by any means, but very good! NOTES : Forrest Gump Quote: "I don't know if we all have a destiny, or if we're all just floatin' around accidental-like on a breeze." Recipe by: Bubba Gump Shrimp Co. Cookbook, p. 93 Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 13, 1998