Sichuan-Style Shrimp
This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.
Yield
4 servingsPrep
15 minCook
3 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
21-25 per pound, peeled and deveined |
*
|
| 2 | tablespoons |
canola oil
divided |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 1 | large |
green bell peppers
cut into 1-inch dice 1/4 teaspoon salt |
|
| Sichuan sauce | |||
| 3 | tablespoons |
chicken broth, low salt
|
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | teaspoons |
balsamic vinegar
or Chinkiang vinegar |
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
soy sauce, sodium reduced
|
|
| ½ | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
cornstarch
|
|
| 1 | x |
sweet red bell peppers
crushed to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
21-25 per pound, peeled and deveined |
*
|
| 3E+1 | ml |
canola oil
divided |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
ginger
minced fresh |
|
| 1 | large |
green bell peppers
cut into 1-inch dice 1/4 teaspoon salt |
|
| Sichuan sauce: | |||
| 45 | ml |
chicken broth, low salt
|
|
| 15 | ml |
tomato paste
|
|
| 1E+1 | ml |
balsamic vinegar
or Chinkiang vinegar |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
soy sauce, sodium reduced
|
|
| 2.5 | ml |
sesame oil
|
|
| 1.3 | ml |
cornstarch
|
|
| 1 | x |
sweet red bell peppers
crushed to taste |
*
|
Directions
Place shrimp in a colander and rinse under cold water.
Drain and pat dry with paper towels.
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds.
Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
Add bell pepper and salt and stir-fry for 30 seconds.
Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes.
Serve immediately.
For the Sichuan Sauce:
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
