by Jennifer Hinders

Created on: February 22, 2009   Last Updated: February 23, 2009

Shrimp is a small fry compared to other crustaceans, but this popular seafood is huge in taste and health benefits. Shrimp is a great low fat substitute for both chicken and beef recipes. Shrimp is a super diet smart protein that is also low in calories.

Shrimp has high levels of omega-3 fatty acids and packed with nutritional elements like selenium, iron and copper. Shrimp is an excellent choice when cooking for family or friends.

Several years ago, my father-in-law created an easy to make Szechuan recipe. We altered his recipe and substituted shrimp in place of beef. This Shrimp Szechuan is a big hit at our house.

Try this Spicy Shrimp Szechuan recipe tonight and experience the delightful flavor of spicy Shrimp Szechuan.

Spicy Shrimp Szechuan

1 bottle of Szechuan sauce

1/2 cup soy sauce

1-2 tbsp. corn starch

4-5 tbsp. canola oil

1 tsp. dried hot peppers

2 tbsp. grated ginger

1 small jar crushed garlic

1 pound shrimp; peeled

1 cup shredded cabbage

1 can sliced water chestnuts; drained

1 cup sliced carrots

1 small onion sliced

In a hot wok, saut one teaspoon of hot peppers and one small jar of crushed garlic in hot oil until dark brown. Stir constantly to prevent burning. Remove the sauted peppers and garlic from the wok and set aside in a bowl.

Next, add a bit more canola oil to the wok and stir fry the pound of shrimp until slightly brown. Stir constantly to prevent burning. Once the shrimp is completely cooked set aside in a bowl. Add more oil into the wok if needed, then begin to stir fry each vegetable starting with the crispest vegetables first until all the vegetables are stir fried.

The suggested stir fry order would be: Sliced carrots, shredded cabbage, sliced water chestnuts and sliced onions. Do not overcook the vegetables.

Lower the heat to medium. Then put the meat and hot peppers back into the wok with the stir fried vegetables.

Next, add the jar of Szechuan sauce and cup soy sauce. Stir completely. Add more soy sauce if preferred. Thicken with corn starch if needed. Stir in the grated ginger. Simmer for fifteen to twenty minutes; stirring occasionally. Serve over rice. Serves approximately 6 to 8 people

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