Szechuan Shrimp With Peppers Food

SZECHWAN SHRIMP

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.

SPICY SZECHUAN SHRIMP STIR-FRY (LOW FAT)

Steps:

• In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
• In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
• In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
• Heat 2 tablespoons peanut oil a wok or large heavy frypan.
• Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
• Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
• Add in green onions; stir-fry for about 30 seconds.
• Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
• Transfer to a bowl and serve with rice.

SZECHUAN SHRIMP RECIPE

Steps:

• Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
• Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
• Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
• In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
• Serve hot, as is or with a bowl of jasmine rice.

SZECHUAN SHRIMP WITH PEPPERS

Steps:

• Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
• Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
• Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

SZECHUAN PEPPER-SALT PRAWNS

Steps:

• To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
• Do not let them burn.
• They may smoke and pop like popcorn; this is OK.
• Remove the pan from the heat; set aside to cool slightly.
• In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
• Transfer to a bowl and combine with the salt.
• Set aside.
• To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
• Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
• Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
• With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
• Add the garlic, chili pepper and pepper-salt mixture.
• Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
• Remove from the heat.
• A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.

SHRIMP WITH PEPPERS

Steps:

• Shell and devein the shrimp. Set aside.
• Cut onions in half lengthwise. Place each half cut side down on a flat surface and slice thinly. There should be about 2 1/2 cups. Set aside.
• Cut away and discard cores from the peppers. Cut peppers in half lengthwise. Remove and discard seeds and veins. Place each pepper half on a flat surface and cut each half crosswise into thin strips. There should be about 4 cups. Set aside.
• Cut way and discard cores of the tomatoes. Cut tomatoes into small cubes. There should be about 2 cups. Set aside.
• Heat oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add tomatoes. Cook 1 minute. Add wine and vinegar. Cover and cook about 5 minutes.
• Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.