Years ago, in New Orleans, there was a Chinese restaurant near my grandfather's house that had the best shrimp dish. For years I've sampled different shrimp dishes trying to find that taste again. I never found the exact dish, but I found one close at a Chinese restaurant near my home. They call it Szechuan Shrimp. Shortly afterwards, I found this recipe. It looked so simple that I decided to try it at home. The original recipe called for deep-frying the shrimp in 2 cups of peanut oil. I found that stir-frying in olive oil was perfectly fine and a lot healthier. I love this recipe. Other than the oil, this is the original recipe I found. I like to jazz it up by adding more veggies. So far we've tried broccoli, straw mushrooms, green pepper, and baby corn. All are excellent additions. When we're adding more ingredients, we like to double the ingredients for the sauce.
1. 1 lb medium shrimp, shelled and deveined
2. 1 1/2 t cornstarch
3. 1/2 t salt
4. 1/4 cup freshly chopped green onions (including stems)
5. 2 Ts finely chopped fresh ginger
6. 1/4 cup red tomato ketchup
7. 1/4 cup chicken stock
8. 1 T sugar
9. 2 T chili paste with garlic
10. 1 T dry sherry
11. olive oil
1. Halve the clean deveined shrimp lengthwise.
2. Combine the cornstarch and salt in a Ziploc bag. Toss in the shrimp and shake until evenly coated.
3. Add oil to wok and heat. Stir-fry shrimp for one minute, and then remove to paper towels to drain.
4. Add additional olive oil to wok; add the cooking onion and ginger, and stir fry for one minute over medium high heat.
5. Increase heat to high now and add the ketchup, stock and sugar, bring to a boil, stirring all the time.
6. Add the cooked shrimp, chili paste and sherry, stir fry briskly for about thirty seconds only.
7. Serve with rice.
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Past FIF recipes:
Tex-Mex Chicken Taco Soup
Best Bundt Cake Ever
Hot Dog Casserole
Chicken & Rice
Peanut Butter Fudge
Omelets in a Bag
Pulled Pork BBQ