Szechuan Shrimp Recipe

4      Reviews by:    Millie Moore   Szechuan Shrimp Recipe uses stock, ketchup, soy sauce, oyster sauce, sherry, bell pepper, rice, shrimp, cornstarch, oil, garlic, ginger, scallions, red pepper flakes and sesame oil in creating this outstanding Szechuan shrimp recipe. Food Category:    Seafood Cuisine Origin:    Chinese    Servings:4 Nutrition facts:629 calories18.7 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   25 Minutes Total Time:   40 Minutes

INGREDIENTS

• 1/2 cup chicken stock
• 3 tablespoons Ketchup
• 1 1/2 tablespoons Soy Sauce
• 1 tablespoon Oyster Sauce
• 1/4 teaspoon Salt
• 3 tablespoons Sherry
• 2 bell peppers, cut into 3/4-inch pieces
• 1 1/4 cups Long-Grain Rice
• 1 1/2 pounds Medium Shrimp, shelled and deveined
• 1/2 teaspoon Cornstarch
• 3 tablespoons Vegetable Oil
• 3 cloves Garlic, minced
• 1 tablespoon Fresh Ginger, minced
• 2 Scallions, white part chopped, green tops sliced
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Sesame Oil

DIRECTIONS

• In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.
• Cook the rice according to package instructions.
• Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.
• Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.

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