Szechuan Shrimp

A delicious Oriental-style shrimp dish with a spicy kick, perfect served over rice noodles or rice.

Ingredients

• 1 lb fresh or frozen shrimp in shells
• 3 tbsp water
• 2 tbsp ketchup
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp rice wine or dry sherry
• 2 tsp cornstarch
• 1 tsp honey
• 1 tsp grated fresh ginger or 1/4 tsp ground ginger
• 1/2 tsp crushed red pepper
• 1 tbsp vegetable oil
• 1/2 cup sliced green onions
• 4 cloves garlic, minced
• 2 cups cooked rice noodles or hot cooked rice
• 2 small red chili peppers, such as Fresno or Thai, sliced (optional)

Instructions

1. Thaw shrimp, if frozen
2. Peel and devein shrimp; cut in half lengthwise
3. Rinse; pat dry with paper towels and set aside
4. For sauce, in a small bowl stir together the water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using) and crushed red pepper; set aside
5. Pour oil into a large skillet or wok
6. Heat over medium-high heat
7. Add green onions, garlic and grated fresh ginger (if using); stir-fry for 30 seconds
8. Add shrimp
9. Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok
10. Stir sauce, add to center of skillet or wok
11. Cook and stir until thickened and bubbly
12. Cook and stir for 2 minutes more
13. Serve with rice noodles
14. If desired, garnish with sliced red chili peppers