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Kitchen Guy’s Szechuan Shrimp

Here’s what you need:
3 Tbsp. peanut oil
1 1/2 pounds shrimp (medium size)
1/2 cup green onions, minced
2 Tbsp. ginger root, minced
1 1/2 tsp. garlic, minced
2 Tbsp. sherry
3 Tbsp. soy sauce

2 tsp. sugar
1/2 tsp. salt
3 Tbsp. ketchup
3 Tbsp. chili sauce
1 1/2 tsp. crushed red pepper flakes
2 tsp. cornstarch
1/2 cup water

Here’s how to make it:
Heat oil in large skillet. Add the shrimp, green onions, ginger and garlic. Stir until shrimp starts to turn pink. Quickly add the sherry, soy sauce, sugar and salt. Sauté quickly until bubbling, then add ketchup and chili sauce. Remove the pan from the heat. Remove the shrimp with tongs and place in small bowl. Chill immediately in freezer. Mix the cornstarch with the water. Return the sauce to heat and add the cornstarch slurry. Bring to a boil and let thicken and clear. Remove from the heat and chill quickly. Mix the chilled (not frozen) shrimp into the cooled sauce and package.

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