Sunday, September 11, 2016

Szechwan Shrimp and Rice

Good afternoon bloggers! I'm a bit early with today's recipe but I just couldn't help myself. If you have been following this blog from the beginning, I'm sure I've mentioned somewhere just how much I love Chinese food. If you are just joining me for the first time, you will soon come to realize just how much I can't live without this delicious cuisine. Today we will be making something I've never blogged about before. We will be making a spicier dish today that is absolutely pleasing to the palate. We will be making Szechwan shrimp and white rice. Before we begin, let's learn a little bit about what we will be making.

Szechwan cuisine comes from the Sichuan province in China. It's bold and spicy due to it's use of spices, garlic, and peppers. Spicy Sichuan cuisine has been a common cuisine since the middle ages, but matriculated into American cuisine sometime during the early 19th century when more and more Chinese immigrants began relocating to America.

I love sharing little tidbits like that with y'all. Knowledge is power, right? Anyway, let's grab our cooking aprons and I'll meet you in the kitchen!

Szechwan Shrimp
Yields 4 Servings

You will need:

  • 4 Tbsp Water
  • 2 Tbsp Ketchup
  • 1 Tbsp Soy Sauce
  • 2 Tsp Cornstarch
  • 1 Tsp Honey
  • 1/2 Tsp Crushed Red Pepper
  • 1/4 Tsp Ground Ginger
  • 1 Tbsp Vegetable Oil
  • 1/4 Cup Green Onions, Sliced
  • 4 Cloves Garlic, Minced
  • 12 Ounces Cooked Shrimp, Tails Removed


  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. 
  2. Set aside.
  3. Heat oil in a large skillet over medium-high heat. 
  4. Stir in green onions and garlic; cook 30 seconds. 
  5. Stir in shrimp, and toss to coat with oil. Stir in sauce. 
  6. Cook and stir until sauce is bubbly and thickened.


Steamed White Rice
Yields 6 Servings

You will need:

  • 2 Cups Long-Grain White Rice
  • 2.5 Cups Water
  • 1 Tsp Kosher Salt

  1. Rinse rice under cold water until the water runs clear.
  2. Place rice and measured water in a sauce pan with a tight-fitting lid.
  3. Bring to a boil over high heat.
  4. Add salt, stir together, and reduce heat to low.
  5. Simmer undisturbed until rice is tender, about 15 minutes.
  6. Remove from heat but leave the lid intact for 5 minutes to steam.
  7. Fluff with a fork and serve under Szechuan shrimp.
  8. Enjoy!

Okay ladies and gentlemen, I will be back sometime later this week with another delicious recipe or two. I have a fun weekly treat for all of you in the works as well. Be prepared for a new segment debuting within the next few weeks. Have a great evening, and happy blogging to you all!