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Loading...| 1/2 cup scallion , minced | |
| 1/2 cup bamboo shoot , minced | |
| 3 tablespoons water | |
| 3 large garlic cloves , minced | |
| 1/2 cup catsup | |
| 1 tablespoon soy sauce | |
| 2 tablespoons sugar | |
| 1 tablespoon cornstarch | |
| 1/4 teaspoon hot sauce , I use more | |
| 1 1/2 cups planters peanut oil , I use 2-3 tablespoons of the oil | |
| 1 lb raw shrimp , shelled and deveined | |
| 1/4 teaspoon gingerroot , minced | |
| 3 tablespoons dry sherry ( optional ) | |
| 1 1/2 sesame oil |
| 1. | In a small bowl, mix together scallions, bamboo shoots, water, garlic, catsup, soy sauce, sugar, cornstarch, and hot sauce. |
| 2. | In a wok or large skillet, heat the peanut oil over high heat until it reaches 375°F (190°C). |
| 3. | Add the shrimp and gingerroot to the wok and stir fry for 2-3 minutes or until the shrimp turn pink. |
| 4. | Remove the shrimp from the wok and set aside. |
| 5. | Drain the oil from the wok, leaving about 2-3 tablespoons behind. |
| 6. | Add the scallion mixture to the wok and stir fry for 1-2 minutes or until the mixture thickens. |
| 7. | Add the shrimp back into the wok and stir fry for an additional minute, coating the shrimp with the sauce. |
| 8. | Drizzle with sesame oil and serve hot with rice or noodles. |
Szechuan Shrimp is a sweet and spicy seafood dish that is quick and easy to make.
The crispy shrimp and flavorful sauce make it a crowd-pleaser for any occasion.
This dish can be high in calories and fat.
It should be enjoyed in moderation as part of a balanced diet.
Shrimp is a good source of protein and low in calories.
It is also a good source of Omega-3 fatty acids, which help to reduce inflammation and lower the risk of heart disease.
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