SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH
Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.
Provided by Bill
Categories Fish and Seafood
Time 30m
Number Of Ingredients 21
Steps:
- Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
- With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
- Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
- Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
- Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
- Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!
Nutrition Facts : Calories 254 kcal, Carbohydrate 14 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 981 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
SHUN LEE'S SZECHUAN SHRIMP
This is the first gourmet recipe I ever made. The time I ever used hot sauce, ginger root or sesame oil. It is still a favorite. Please don't let the list of ingredients turn you away from this delicious recipe. The recipe is from a magazine ad for Planters Peanut Oil from the '70's. I only use about 2-3 tablespoons Peanut Oil.
Provided by mandabears
Categories Szechuan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
- In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
- In a third bowl mix cornstarch and water.
- Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
- Have a large bowl ready with a strainer in it.
- Add shrimp to hot oil and cook until pink, no more than 2 minutes.
- Place in large bowl.
- Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
- Add scallion mixture and stir fry for 1 minute.
- Add drained shrimp and stir fry for 30 seconds.
- Add catsup mixture.
- Stir fry for 30 seconds.
- Add cornstarch mixture to pan.
- Cook and stir until slightly thickened.
- Serve with steamed rice.
Nutrition Facts : Calories 873.8, Fat 82.3, SaturatedFat 13.8, Cholesterol 143.2, Sodium 1240.6, Carbohydrate 19.8, Fiber 0.9, Sugar 14.1, Protein 17.4
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
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 SZECHUAN SHRIMP
Garlic, ginger, green onions, rice wine or vodka, chili paste and much more give this an incredible flavour. Adjust the heat to your taste. Another favourite of mine from Bonnie Stern. This can also be made with boneless chicken breasts.
Provided by Cookin-jo
Categories < 30 Mins
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 431.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 294.5, Sodium 1620.6, Carbohydrate 21.6, Fiber 4.8, Sugar 10.8, Protein 38.5
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
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