Szechwan Shrimp over Rice (05.30.12)

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by Jennifer Burns, Dan’s Market

  • 3 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup sliced green onions, divided
  • 4 cloves garlic, minced
  • 12 ounces cooked shrimp, tails removed
  • 2 cups cooked rice
  • 1/4 cup peanuts, crushed
  • 2 teaspoons chile garlic sauce

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. Heat oil in a large skillet over medium-high heat. Stir in half of the green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened. Serve over cooked rice with the remaining onions, peanuts and chile garlic sauce.