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Szechuan Shrimp Recipe
|Catsup||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry sherry||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Scallions/Green onions||6 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned water chestnuts||8 Ounce, drained and chopped|
|Crushed red pepper||2 Teaspoon|
|Minced ginger root||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Shrimp||2 Pound (Peeled And Deveined)|
|Hot cooked rice||1 Cup (16 tbs)|
Calories 406 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 172.4 mg
Sodium 520.5 mg21.7%
Total Carbohydrates 27 g8.9%
Dietary Fiber 1 g4%
Sugars 10.1 g
Protein 25 g49.5%
Vitamin A 9.9% Vitamin C 13.4%
Calcium 7.7% Iron 21.7%
*Based on a 2000 Calorie diet
Pour vegetable oil around top of preheated wok or large skillet, coating sides, allow to heat at medium high (325Â°) for 1 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 to wok, and cook 1 minute, stirring constantly, until thickened.
Serve over rice.