Recipe - Sizzlin Szechuan Shrimp

2 pound Unpeeled medium fresh shrimp
One half cup Water
One half cup Catsup
One fourth cup Sugar
One fourth cup Chili sauce
2 tablespoon Cornstarch
3 tablespoon Dry sherry
1 tablespoon Soy sauce
2 teaspoon Sesame oil
One fourth cup Vegetable oil
6 Green onions; chopped
3 Cloves garlic; minced
1 cn Waterchestnuts (8 ounces);
drained and chopped
1 One half teaspoon Dried crushed red pepper
1 teaspoon Peeled; minced gingerroot
1 teaspoon Cracked black pepper
Hot cooked rice

Peel and devein shrimp; set aside. Combine water and next 7 ingredients;
stir well, and set aside.

Pour vegetable oil around top of preheated wok or large skillet, coating
sides; heat at mediumhigh (375°F) for 2 minutes. Add green onions and next
5 ingredients; stirfry 3 minutes. Add shrimp; stirfry 3 minutes or until
shrimp turn pink. Add catsup mixture, and cook 1 minute, stirring
constantly, until thickened. Serve immediately over rice. Yield: 68
servings.

Mastercook formatted for your cooking pleasure by Pamela Creeden
(Creedenites@sprintmail.com)

From Pam: Not Chinese tasting, by any means, but very good! NOTES
: Forrest Gump Quote: "I don't know if we all have a destiny, or if we're
all just floatin' around accidentallike on a breeze."
Recipe by: Bubba Gump Shrimp Co. Cookbook, p. 93

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Mar 13, 1998