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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Design: Luka Cvrk, Solucija.com

Szechwan Shrimp


  • 2 tbsp salad oil
  • 4 cloves garlic, minced
  • 2 cups green onion, sliced
  • 2 green peppers, cut into 1 inch pieces
  • 2 lb. shrimp, cooked, shelled, and deveined
  • ½ cup catsup
  • ¼ cup soy sauce
  • 2 tbsp dry vermouth or sherry
  • 1 tsp sugar
  • ½ tsp ginger, ground
  • 1 tsp red pepper flakes
  • 1 6 oz. pkg frozen pea pods, thawed and drained


Pour oil into electric wok; heat to 350 degrees. Place garlic, onion and green pepper in oil, stir-fry one minute; push up sides of wok. Add shrimp and stir-fry 2 minutes or until pink; push shrimp up sides of wok. Combine catsup, soy sauce, vermouth, sugar, ginger, and red pepper; add to wok. Cook about 1 minute. Reduce heat to warm for serving, and gently stir all foods together with sauce. Serve over rice. 6-8 servings.


garlic green onion peppers shrimp catsup soy sauce sherry sugar ground ginger pepper pea pods