Spicy Sichuan Shrimp Recipe

Spicy Sichuan Shrimp Notes

This is a personal favorite of mine. I discovered it while playing with many different recipes.

Ingredients

• 1 1/2 tablespoons oil
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons Tien Tsin chile peppers
• 2 teaspoons fresh ginger, finely chopped (about 1/2" gingerroot)
• 3 medium cloves fresh garlic, coarsely chopped
• 4 scallions, finely chopped
• 1/2 green bell pepper, thinly sliced
• 1 pound raw shrimp, shelled and deveined
• For the Sauce:
• 2 tablespoons tomato paste
• 1 tablespoon cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon sugar (or 1 packet of Splenda)
• 2 teaspoons sesame oil
• 4 tablespoons cilantro, chopped (optional)

Serves / Yields

3-4

Preparation Instructions

Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the peppercorns and sautee for 1 minute. With slotted spoon, remove peppercorns from oil. Add torn tien tsin peppers, ginger, garlic, green peppers and scallions.

Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minute.

Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve immediately.

Credit

This recipe was provided by Olivia Nash from Chicago.

Cuisines, Courses and Ingredients

• American, Appetizer, Asian, Chinese, Main Dish, Shellfish, Side Dish

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