Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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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.