as spicy as you want it

Okay, so this picture does nothing to show just how tasty this delicious Szechuan shrimp really is. I've had this recipe since back in college, but somehow it got stuck in the back of my recipe box. Thankfully, I found it and tried it again. It's so flavorful and - depending on how much crushed red pepper you add - a bit or a lot spicy.

1 pound, medium shrimp (shelled)
2 1/2 tbsp, vegetable oil
3 cloves, minced garlic
1/4 tsp, crushed red pepper (or more, to taste)
3-4 green onions, thinly sliced

(for cooking sauce)
1 tbsp each, worcestershire and soy sauces
2 tbsp, ketchup
1/4 cup, water
2 tsp, sugar
1/2 tsp, salt
1 1/2 tsp, cornstarch

1) Prepare cooking sauce by whisking all sauce ingredients together in a small bowl. Set side.

2) Heat 1 1/2 tbsp. oil in wok over medium heat. When oil is hot, stir-fry shrimp until pink (about 3-5 min.). Remove from pan and set aside.

3) Heat remaining 1 tbsp. of oil. Add garlic and red pepper; stir-fry about 10 seconds. Return shrimp to pan with green onions; and stir to mix everything.

4) Add cooking sauce to pan, stirring until sauce bubbles and thickens.

5) Serve and enjoy!

This is definitely not getting lost in the back of a recipe box again!

Where I am: home
What I'm reading: just finished December by Elizabeth Hartley Winthrop


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