Sizzlin' szechuan shrimp

6 Servings

Ingredients

Quantity Ingredient
2 pounds Unpeeled medium fresh shrimp
½ cup Water
½ cup Catsup
¼ cup Sugar
¼ cup Chili sauce
2 tablespoons Cornstarch
3 tablespoons Dry sherry
1 tablespoon Soy sauce
2 teaspoons Sesame oil
¼ cup Vegetable oil
6 Green onions; chopped
3 Cloves garlic; minced
1 can Waterchestnuts (8 ounces); drained and chopped
1½ teaspoon Dried crushed red pepper
1 teaspoon Peeled; minced gingerroot
1 teaspoon Cracked black pepper
Hot cooked rice

Directions

Peel and devein shrimp; set aside. Combine water and next 7 ingredients; stir well, and set aside.

Pour vegetable oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375°F) for 2 minutes. Add green onions and next 5 ingredients; stir-fry 3 minutes. Add shrimp; stir-fry 3 minutes or until shrimp turn pink. Add catsup mixture, and cook 1 minute, stirring constantly, until thickened. Serve immediately over rice. Yield: 6-8 servings.

Mastercook formatted for your cooking pleasure by Pamela Creeden (Creedenites@...)

>From Pam: Not Chinese tasting, by any means, but very good! NOTES : Forrest Gump Quote: "I don't know if we all have a destiny, or if we're all just floatin' around accidental-like on a breeze." Recipe by: Bubba Gump Shrimp Co. Cookbook, p. 93 Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 13, 1998

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