Monday, June 29, 2009


Szechwan shrimp is supposed to be pretty spicy, but we are "heavy-spice" cowards, so I adjusted the heat WAY down on this recipe and it was still very tasty. It is nice, light and healthy and made a great Sunday meal served over my garden rice.

Peel and devein a pound of large shrimp and set aside.

In a bowl, mix the following and set aside.
4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons honey
1/2 teaspoon crushed red pepper flakes (I used a scant 1/4 tsp.)
1/4 teaspoon ground ginger (I used some fresh ginger)

Heat 1 tablespoon of canola oil in a large skillet, over medium high heat and add 1/4 cup sliced green onions and 2 cloves of minced garlic. Saute the onions and garlic about 30 seconds then throw in the shrimp and saute them for a couple minutes or until pink. Stir in the sauce and cook until the sauce thickens up (it will just take a minute at most).

NOTE: Since I was sure that the sauce was going to be too spicey for hubby, I took the shrimp out of the sauce and put them under the broiler to crisp them up a little, but that's not necessary. The sauce was excellent tasting if you can handle the heat. I served these over garden rice.

In a large sauce pan that has a tight fitting lid, saute half of a small sweet onion (diced) and half cup diced celery in 1 tablespoon butter or canola oil. Stir in one cup of raw long grained rice and coat the rice with the butter. Add one cup (diced) of your favorite veggies (I usually use a frozen mixed veggie) and one ear of corn sliced into one to two inch sections. Add 1 and 1/2 cups of chicken broth and 1/2 teaspoon of black pepper. Bring to boil, stir, put lid on, lower heat to a simmer and cook for 20 minutes. After 20 minutes, turn off heat and let it sit for 5 minutes. Serve shrimp over garden rice.

NOTE: We love corn on the cob "coins" cooked in chicken broth right along with the rice and other veggies. It gives the corn a wonderful flavor.


Katy ~ said...

Coleen, this sounds very, very good!

I have to laugh because we share the same caution to too-spicy foods.

Mary said...

fantastic just the way i love them!

girlichef said...

I bet that was a nice heat! They look delicious. (I made the candied cherries...from your recipe...and loved them! I blogged them last Friday...they were so pretty!!!)

Krista said...

Sounds delicious!

My husband and I are both "heat-seekers" when it comes to our food, but with two little ones, I have to dial it down on a lot of recipes too.

HannahBanana aka Amanda said...

What a great combination of flavors here. I love szechwan shrimp, and I too fear too much heat! Great recipe.

Joyce said...

The shrimp looks so tasty. Thanks for sharing the recipe.

Kerstin said...

Oh yum, your shrimp look perfect! I make something very similar, and it's so good!

♥Rosie♥ said...

Coleen I really love the sound of your shrimp dish! It looks fantastic *slurp*...

Lara said...

The spice combo looks fantastic in this. We do have seafood allergies in our house, but maybe I could try it with chicken....

Leslie said...

speedy and healthy..I am alllll over that

burpandslurp said...

I'm a huge spice-lover, so I'll crank up the spice level on this dish. Otherwise, I LOVE it! It sounds awesome!

Ingrid said...

This would be a winner with the twins! They love spicy and shrimp!

Thanks for tip for cooking corn on the cob.