Szechuan Shrimp
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
shrimp -- peeled and deveined |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
teaspoon |
cornstarch |
|
1 |
small |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
tablespoon |
ginger root -- minced |
|
1/2 |
cup |
green onions -- sliced |
|
Sauce |
||
|
4 |
tablespoons |
low sodium soy sauce |
|
1 |
tablespoon |
chili sauce |
|
2 |
tablespoons |
hoisin sauce |
|
2 |
tablespoons |
sweet sherry |
|
1/8 |
teaspoon |
crushed red pepper flakes |
|
1 |
tablespoon |
brown sugar -- packed |
|
1 |
teaspoon |
sesame oil |
|
1 |
teaspoon |
cornstarch |
| Mix sauce ingredients and set aside. Mix 1 tablespoon soy sauce and 1 teaspoon of cornstarch together. Add shrimp and turn to coat. Let marinate for 15 minutes. Heat 2 tablespoons oil in a wok or large skillet over medium-high. Add shrimp and brown on all sides. Remove from pan. Heat 1 tablespoon oil and add shallot, garlic, and ginger and cook until fragrant about 30 seconds. Add sauce to well in middle and cook until boiling. Let boil until thickened. Add shrimp back to pan along with green onions. Stir until everything is coated with sauce. Serving Ideas: Serve over rice. |
| Per Serving: 131 Calories; 2g Fat (16.5% calories from fat); 16g Protein; 9g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 702mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. |