Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Szechuan Shrimp
| 1/4 cup catsup |
| 2 tablespoons chili sauce |
| 1/4 cup water |
| 2 tablespoons sugar |
| 1 tablespoon cornstarch |
| 1 1/2 tablespoons dry sherry |
| 1/2 tablespoon soy sauce |
| 1 teaspoon sesame oil |
| 2 tablespoons vegetable oil |
| 3 scallions, chopped |
| 1 1/2 cloves garlic, minced |
| 1/2 (8 oz) can water chestnuts, drained and chopped |
| 1 teaspoon crushed red pepper |
| 1/2 teaspoon minced fresh gingerroot |
| 1/2 teaspoon cracked black pepper |
| 1 lb shrimp, peeled and deveined |
| Hot cooked rice |
Combine catsup, chili sauce, water, sugar, cornstarch, sherry, soy sauce, and sesame oil; mix well, and set aside.
Pour vegetable oil in preheated large skillet, coating bottom; heat to medium for one minute.
Add scallions, garlic, water chestnuts, red pepper, gingerroot, and cracked black pepper; stir-fry 2 to 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 over rice.