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
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
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
SICHUAN-STYLE CRISPY SHRIMP WITH GARDEN SALAD
Steps:
- In a large bowl, mix the eggs and cornstarch to make a batter. Set aside.
- Heat a wok over high heat and add enough peanut oil to fill a third of the way up the sides of the wok. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
- Dip the shrimp in the batter and fry in batches until they turn golden brown and are cooked through, 2 to 3 minutes. Drain on paper towels. Sprinkle the shrimp liberally with the ground Sichuan peppercorns, sea salt and chili flakes. Dip the jalapeno slices in the batter and fry until golden. Drain on paper towels. Fry the basil leaves until crispy, about 15 seconds. Drain on paper towels. Be careful, as the basil leaves may spatter slightly while frying.
- For serving, divide the Garden Salad with Lemon Ginger Vinaigrette among four plates. Top the salad with the shrimp and garnish with the lemon wedges, fried jalapeno slices and fried basil leaves. Sprinkle with the fried garlic and shallot pieces, if using.
- In a large bowl, whisk together the lemon juice, soy sauce, vinegar, ginger and garlic. Season with salt and pepper. Whisk in the olive oil and set aside.
- Add the arugula, cabbage, red onions and basil into the bowl with the vinaigrette and toss to coat. Add the tomato slices.
SZECHUAN SHRIMP WITH CHILI SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
- In a wok, bring 4 cups of peanut oil to 375 degrees.
- When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
- Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.
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!
SHRIMP WITH HOT SAUCE, SZECHUAN STYLE
I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.
Provided by PalatablePastime
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
- Stir together the cornstarch and water in a small dish and keep near the cooking area.
- Heat small amount of oil in wok or large skillet.
- Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
- Add a little oil to pan (if needed) and heat.
- Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
- Add the carrots and cook for 1- 1 1/2 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Re-stir contents of seasoning bowl and add to pan.
- Quickly stir all ingredients.
- Re-stir the cornstarch and water slurry and add to the pan.
- Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
- Remove from heat and serve with steamed rice (if desired).
SPICY SICHUAN-STYLE SHRIMP
Sichuan cooking is popular throughout China, and in recent years, adventurous Chinese restaurant diners have discovered how delicious it can be. This is one of the best known dishes from that area.
Provided by Ken Hom
Categories Garlic Ginger Stir-Fry Quick & Easy Dinner Shrimp Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.
- 2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.
- 3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.
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