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Szechwan Shrimp
2 tablespoons peanut oil
1 pound extra-large raw shrimp, shelled and de-veined
1/4 cup minced scallion
2 tablespoons minced fresh ginger
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons granulated sugar
1/2 teaspoon salt
2 to 3 tablespoons catsup
2 tablespoons chili sauce
1 teaspoon red pepper flakes
Heat oil in a wok or large, heavy skillet. Add shrimp, scallion, ginger and garlic. Stir-fry until shrimp are pink. Add sherry, soy sauce, sugar and salt. Stir well and blend in catsup, chili sauce and red pepper flakes.
Serve over hot rice.
