Szechwan Shrimp (Chili Shrimp) Recipe #121267
I found this on a website and tweaked it, after having this in several restaraunts while living overseas. I cannot find it anyplace stateside so this is the best interpretation of Chili shrimp I could find.
by Jessica K
30 min | 10 min prep
SERVES 1 -2
- 1/2 lb shrimp, peeled and deveined
- 2-3 garlic cloves, minced
- 2 teaspoons ginger, grated
- 1 teaspoon dried red chili pepper (or chili flakes)
- 3 scallions, minced
- 3 tablespoons sesame oil
- 2 tablespoons sherry wine
- 2 tablespoons ketchup
- 2 tablespoons chili sauce
- 1 teaspoon cornstarch, mixed with
- 2 tablespoons water
- In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
- Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
- Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!
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5 stars