Thursday, April 17, 2008

Szechwan Shrimp (or chicken)

Szechwan Shrimp

  • 4 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup sliced green onions
  • 4 cloves garlic, minced
  • 12 ounces cooked shrimp, tails removed
  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  2. 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.
We love shrimp and have never used it in recipes before. We bought a big bag of salad shrimp at Sam's Club for about 8 dollars and it should go a long way. It worked well in place of the larger shrimp. I doubled the sauce and used a bag of frozen stir-fry veggies. This was great! Anika likes shrimp but O and I didn't. Russell loved it, and I enjoyed it, though next time we are trying an Orange Shrimp hopefully resembling P.F. Chang's!


LC said...

wow, ethnic, and seafood--that sounds like something I would order off the menu but not dare make myself. Your adventurous culinary spirit is inspiring.
p.s. I have a recipe I want somebody to try (because I am just not up to baking yet) and since your blog clearly states to send them your way I will email it to you one of these days and you can tell me if it is as delicious as it sounds (Peanut butter sandwich cookies...)

cold cocoa said...

Is that the Pillsbury Bake-off winner or the Utah Pillsbury winner? Sure, I can try...holy peanut butter!!