Chinesehotpeppershrimp Recipes

CHINESE HOT PEPPER SHRIMP

Chinese Hot Pepper Shrimp image

Make and share this Chinese Hot Pepper Shrimp recipe from Food.com.

Provided by CJAY8248

Categories < 30 Mins

Time 18m

Yield 1 lb. shrimp, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb shrimp, shelled and deveined
2 scallions
2 teaspoons ginger, minced
1 tablespoon catsup
1 tablespoon Chinese chili sauce
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon peanut oil
1 garlic clove, crushed

Steps:

Separate the white from the green part of the scallion. Mince both white and green, but keep separate. Mix together the white of the scallion, ginger, catsup, chili sauce, sherry, soy sauce, sugar.
Heat the oil in a wok. Brown the garlic and discard it. Add shrimp and stir until the color has just begun to change. Stir in the above mixed ingredients. Mix well. Stir in the salt and red pepper. Stir until the shrimp are done. Serve hot, garnished with the green part of the scallion.

Nutrition Facts : Calories 87.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 95.2, Sodium 818.3, Carbohydrate 3.3, Fiber 0.3, Sugar 1.5, Protein 10.8

SZECHUAN SHRIMP WITH PEPPERS

Szechuan Shrimp with Peppers image

Categories Garlic Ginger Pepper Stir-Fry Shrimp Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons dry Sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup canned low-salt chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar
1 tablespoon peanut oil
1 red bell pepper, cut into 1-inch diamond-shape pieces
6 green onions, cut into 1/2-inch pieces
Cooked rice

Steps:

Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

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