So, I haven’t posted anything in a week or so… I have a good excuse though! I have found myself a job (IN MY FIELD). I have moved on from unemployment and am now in that *crappy first real job* phase of my life. Fortunately for me, the pay is the only part of the job that is crappy… everything else about the job is great.
Fear not! I will still be making food and it will still be relatively inexpensive. I enjoy teaching myself how to cook and documenting my successes (and failures)… and I’ve just started to get into completely unfamiliar territory… like this Szechuan Shrimp!
I used some “easy peel” raw shrimp, easy peel my ass… they took forever to get ready for cooking. After they were peeled, I sauteed some onions and garlic and then cooked the shrimp. They only took a few minutes to cook through.
While they were cooking I got the sauce prepared… a mixture of water, cornstarch, ketchup, soy sauce, honey, crushed red pepper, and ground ginger. Once the shrimp looked cooked I threw the sauce in and continued to cook until it was heated through.
I served it over rice, with broccoli and topped with crushed peanuts. This is quite tasty for a 15 minute meal (or 25 minutes if you get stuck peeling a pound of shrimp… boring!).
On a side note, I’m going to try and stick with a three posts per week schedule: Monday, Wednesday, and Friday… at least until I get comfortable with my new work life. Maybe I can make Alicia do some of these posts since she is basically on vacation for the next month… students… lazy bums.
I always wondered how the Chinese take out places had your food ready to go in 15 minutes… if they are all as easy as this Szechuan shrimp recipe I may convert to a full-time Chinese diet.
Saute onion and garlic with oil in a large skillet over medium high heat (1 minute). Stir in shrimp and continue cooking (about 5 minutes).
Mix water, ketchup, soy sauce, cornstarch, honey, red pepper, and ginger in a bowl and then add to skillet. Toss to cover shrimp and continue cooking until sauce has been heated through and thickened.
Serve over rice or noodles topped with peanuts.