Szechuan Shrimp

Name: Szechuan Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters canned low-sodium chicken broth or homemade stock; 3 Tbsps cooking oil; 1 teaspoons cornstarch; 1 Tbsp minced fresh ginger; 3 cloves garlic, minced; 3 Tbsps ketchup; 1 Tbsp oyster sauce; 2 red bell peppers, cut into 3/4-inch pieces; 1 teaspoons dried red-pepper flakes; 296 milliliters long-grain rice; 0 teaspoons salt; 2 scallions, white part chopped, green tops sliced; 1 teaspoons Asian sesame oil; 3 Tbsps sherry; 680 grams shrimp, shelled; 2 Tbsps soy sauce

Szechuan Shrimp

Szechuan Shrimp might be just the main course you are searching for. This recipe makes 4 servings with 535 calories, 41g of protein, and 14g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of bell peppers, sherry, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry.

Ingredients you will need

Chicken Broth

Oyster Sauce

Soy Sauce

Ketchup

Sherry

Salt

Equipment you will use

Bowl

Heat a wok or large frying pan over moderately high heat until very hot.

Equipment you will use

Frying Pan

Wok

Add the bell peppers and stir-fry until starting to blacken, about 5 minutes.

Ingredients you will need

Bell Pepper

Remove.

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Pot

Drain.

Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch.

Ingredients you will need

Corn Starch

Sherry

Shrimp

Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the shrimp and stir-fry until just done, 3 to 4 minutes.

Ingredients you will need

Shrimp

Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.

Ingredients you will need

Bell Pepper

Green Onions

Garlic

Ginger

Pepper

Shrimp

Cooking Oil

Increase the heat to high.

Add the broth mixture and boil until thickened, about 2 minutes.

Ingredients you will need

Broth

Add the shrimp and sliced scallions and just heat through.

Ingredients you will need

Green Onions

Shrimp

Drizzle the sesame oil over the top.

Ingredients you will need

Sesame Oil

Serve the shrimp with the rice.

Ingredients you will need

Shrimp

Rice

Wine Recommendation: A German riesling will be a knockout here. If you're keeping the heat subdued, a Pfalz kabinett will work fine. If you increase the pepper, go to a sweeter sptlese or even an auslese.

Ingredients you will need

Riesling

Pepper

Wine

Equipment

Ingredients

Servings:

118milliliters

canned low-sodium chicken broth or homemade stock 3Tbsps

cooking oil 1teaspoons

cornstarch 1Tbsp

minced fresh ginger 3cloves

garlic, minced 3Tbsps

ketchup 1Tbsp

oyster sauce 2

red bell peppers, cut into 3/4-inch pieces 1teaspoons

dried red-pepper flakes 296milliliters

long-grain rice 0teaspoons

salt 2

scallions, white part chopped, green tops sliced 1teaspoons

Asian sesame oil 3Tbsps

sherry 680grams

shrimp, shelled 2Tbsps

soy sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.