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!
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, 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 CHILI SHRIMP
Steps:
- Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.
- Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.
- Make Sauce: In a small bowl combine the sauce ingredients together.
- Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.
- Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.
- Serve: Garnish with the green part of the green onions and serve with rice.
Nutrition Facts : ServingSize 1 serving, Calories 402 kcal, Carbohydrate 30 g, Protein 28 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 286 mg, Sodium 1597 mg, Fiber 2 g, Sugar 2 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
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.
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