Cecilia's Sichuan Shrimp
"A simple shrimp and flavorful dish that incorporates items available in your pantry."
Original is 2-3 servings
Ingredients
Nutritional
- Serving Size: 1 (269.7 g)
- Calories 317.5
- Total Fat - 11.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 214.2 mg
- Sodium - 4790.2 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 0.8 g
- Sugars - 19.5 g
- Protein - 25.2 g
- Calcium - 110.2 mg
- Iron - 0.8 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, gently mix the shrimp with 2 teaspoons salt to coat well. Cover the shrimp with cold water and slosh them around a few times. Drain well and transfer the shrimp to a clean bowl. Mix the shrimp with the cornstarch and 2 teaspoons of the peanut oil. Set aside for 5 minutes.
Step 2
To make the Sauce: In a small bowl, whisk together the wine, soy sauce, sugar, ketchup and sesame oil until combined. Set aside.
Step 3
To cook the shrimp: Heat a large wok or skillet over high heat until a bead of water dances on the surface and evaporates. Add the remaining 3 teaspoons peanut oil and a pinch of salt and swirl to coat the pan. Add the garlic, ginger and pepper flakes, stirring constantly for 10 seconds. Toss in the shrimp and stir-fry until they are just pink, about 1 minutes. Pour in the reserved sauce, bring the liquid to a boil and toss to coat the shrimp well, immediately remove the pan from the heat, as you don’t want to overcook the shrimp.
Step 4
To serve, turn the shrimp out onto a platter, sprinkle with a few green onion slices and serve hot.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to select large shrimp for this dish, as smaller shrimp will not be as flavorful.
- For best results, use fresh ginger and garlic for this recipe.
- Instead of Shaoxing wine, use dry white wine. The benefit of this substitution is that it will still provide a similar flavor profile to the dish, but is more accessible and easier to find in most grocery stores.
- Instead of peanut oil, use vegetable oil. The benefit of this substitution is that it is a neutral-tasting oil that will not overpower the other flavors in the dish, while still providing the necessary fat for cooking.
Lemon-Garlic Shrimp In a bowl, mix together 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon minced fresh ginger, 2 tablespoons olive oil, 1 teaspoon red pepper flakes, and 1/2 teaspoon black pepper. Gently mix the shrimp with the marinade and let stand for 15 minutes. Heat a large wok or skillet over high heat until a bead of water dances on the surface and evaporates. Add the marinated shrimp and stir-fry until they are just pink, about 1 minute. Pour in the reserved sauce, bring the liquid to a boil and toss to coat the shrimp well, immediately remove the pan from the heat, as you don’t want to overcook the shrimp. To serve, turn the shrimp out onto a platter, sprinkle with a few green onion slices and serve hot.
Sticky Rice: This classic Chinese side dish is the perfect accompaniment to Cecilia's Sichuan Shrimp. The sticky texture of the rice helps to soak up the flavorful sauce, making for a delicious and satisfying meal.
Spicy Garlic Eggplant: This flavorful eggplant dish is the perfect complement to Cecilia's Sichuan Shrimp. The creamy texture and mild heat of the eggplant pairs wonderfully with the shrimp, while the garlic adds a savory depth of flavor that rounds out the meal.
FAQ
Q: How long should I stir-fry the shrimp?
A: You should stir-fry the shrimp until they are just pink, about 1 minute. Be careful not to overcook them.
Q: What vegetables can I use in a stir-fry?
A: You can use any vegetables you like in a stir-fry. Popular choices include bell peppers, carrots, broccoli, snow peas, mushrooms, and onions. For best results, cut the vegetables into small, uniform pieces.
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Fun facts:
Fun Fact 1: Sichuan cuisine is a popular style of Chinese cooking that originated in the Sichuan Province of southwestern China. It is known for its bold flavors, including the use of Sichuan pepper and chili peppers.
Fun Fact 2: Cecilia Chiang is a celebrated restaurateur and chef who popularized Chinese cuisine in the United States. Her restaurant, The Mandarin, was the first Chinese restaurant in the U.S. to receive a Michelin star.