Schezwan Shrimp

Shrimp was in this week’s rotation for dinner. I had just made shrimp with pasta Everything Is Better With Bacon so I wanted something different. No problem. That just means a little trip to my own culinary library for some fun research. I came up with the idea of making Schezwan shrimp.

Schezwan or Sichuan sauce originated in the Sichuan province of China and is a spicy condiment known for its bold flavor and vibrant red color. Schezwan or Sichuan sauce is not so much about the ingredients used, but more about the locality of where the sauce originated, Sichuan, China. Sichuan is a province in South West (south central actually) China. The sauce is made with a blend of chilies, garlic, ginger, and Sichuan peppercorns, native to the region. These spices and style of sauce have been used for over 1000 years in the Sichuan region of China. The sauce is inspired by Sichuan Pixian Douban, a spicy bean paste made from Sichuan peppercorns. Schezwan or Sichuan sauce is also popular in a lot of Indian foods too. The sauce is kind of a bridge between the two cultures and their love of spicy foods. So you will see Schezwan or Sichuan sauces used in both Chinese and Indian dishes.

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Schezwan Shrimp

The Sauce

2-3 TBSP white wine vinegar or dry sherry – I used Prosecco vinegar

1 TBSP Sambal sauce of Asian garlic chili sauce

2 tsp soy sauce

1 tsp sugar

1 tsp cornstarch

1 tsp crushed Sichaun peppers

Mix everything together and set aside.

The Stir-Fry

1-1 1/2 lbs large shrimp, peeled, deveined and rinsed

oil for cooking

1 TBSP garlic

salt to taste

1/2 cup dry roasted peanuts, chopped

1 jalapeno, diced fine

1 small zucchini, sliced

1 red bell pepper, diced

green onions, sliced Asian style or at an angle

chopped cilantro

Get a large wok or skillet very hot, then add the oil and the vegetables. Cook for about 5 minutes, stirring frequently.

Add the shrimp and continue to cook for an additional 5-7 minutes, or until the shrimp is completely cooked.

Add the sauce and mix in thoroughly. Cook for another 3-5 minutes, or until the sauce is heated, stirring frequently. Add the mix over cooked rice. Top with the chopped peanuts, green onions and cilantro and dinner is served. I served mine with some potstickers on the side, and because this is a spicy sauce, a cool crisp chardonnay, Pinot Grigio or even a Riesling is a perfect pairing. The slightly sweeter wines will cut down on the spiciness of the sauce.

Life is short. Spice it up and enjoy. Have a great day and make everyday great. Stay safe, stay well and if you are in the cold belt, stay warm. ‘Til next time.