Sichuan-Style Shrimp

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

4 servings, about 3/4 cup each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

1 pound raw shrimp, (21-25 per pound), peeled and deveined
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 large green bell pepper, cut into 1-inch dice
1/4 teaspoon salt
Sichuan Sauce, (recipe follows)

Preparation

Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper and salt and stir-fry for 30 seconds. Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.

Tips & Notes

Make Ahead Tip: Prepare the shrimp through Step 1, cover with paper towels and refrigerate for several hours before cooking.

Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

Nutrition

Per serving: 175 calories; 9 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 5 g carbohydrates; 19 g protein; 1 g fiber; 415 mg sodium; 299 mg potassium.

Nutrition Bonus: Vitamin C (61% daily value).

Exchanges: 2 1/2 lean meat, 1 fat