Friday, August 14, 2009

Szechuan Shrimp

As I stated in an earlier post, growing up in our house usually meant fish on Fridays. This recipe "kind of" keeps up with that tradition. It is a dish made with a creature of the sea after all. Enjoy.


  • 1 Lb. Fresh Or Frozen Shrimp

  • 3 Tbsp. Water

  • 2 Tbsp. Ketchup (catsup for our American friends)

  • 1 Tbsp. Soy Sauce

  • 1 Tbsp. Rice Wine OR Dry Sherry OR Water

  • 2 Tsp. Corn Starch

  • 1 Tsp. Honey

  • 1/2 Tsp. Crushed Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • 1/2 Cup Green Onions (sliced)

  • 4 Garlic Cloves (minced)

  • 1 Tsp. Fresh Ginger (grated)

  • 2 Cups Cooked Rice Noodles

Peel and devein shrimp if necessary. Cut in half lengthwise, rinse, pat dry with paper towels and set aside.

Make a sauce by combining the water, ketchup, soy sauce, rice wine, corn starch, honey and crushed pepper flakes into a bowl. Set aside.

Pour oil into a large skillet or wok over a medium-high heat. Add green onions, garlic, and ginger and stir fry for 30 seconds.

Add shrimp and stir fry for 2 to 3 minutes or until shrimp are opaque.

Stir sauce in bowl then add to center of pan mixing with the shrimp. Fry for 2 minutes until bubbly then serve over rice noodles.

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