szechwan shrimp recipe

Sichuan Shrimp Recipe

Written by Published on in Reeling in the Years

This recipe makes an impressive shrimp entrée that is easy to prepare, yet elegant in its presentation.

Ingredients

  • 1/4 cup fish stock or clam juice
  • 1-2 tablespoons Sriracha, depending on heat desired
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1 tablespoon canola oil
  • 1/4 cup sliced green onions
  • 4 cloves garlic, minced
  • 12 21/25 steamed shrimp (about 3/4 pound)

Directions

  1. Combine the stock, Sriracha, soy sauce, cornstarch, honey, crushed red pepper and ginger in a bowl. Stir well to combine and reserve.
  2. Heat the oil in a medium sauté pan over medium-high heat. Add the green onions and garlic. Cook briefly. Add to sauce. Simmer until the sauce is warmed. Add the shrimp and toss to coat.
  3. Garnish with chopped green onion. Serve with rice and Sichuan asparagus.

Serves: 2

Heat scale: Medium to hot

How to Steam Shrimp

Steaming shrimp keeps the flavor of the spices, while boiling shrimp just washes them off. Shrimp cook very quickly, so be sure not to overcook them or they become tough and rubbery.

  1. De-vein the shrimp but leave the shell and tail on. (Reserve the shells for stock.)
  2. In a medium saucepan combine 1/2 cup water (or beer), 1/2 cup white vinegar and two tablespoons Old Bay seasoning. Put a steamer basket in the saucepan and bring the liquid to a boil.
  3. Add the shrimp, cover and steam for three to five minutes, or until the shrimp are opaque. Drain the shrimp and plunge into an ice bath to stop the cooking.