"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sichuan Shrimp and Crab Recipe

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This recipe for Sichuan Shrimp and Crab, by , is from Family and Friends Favorites Meals, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lorenzo jones
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. peanut oil
1 tbsp. minced ginger root
1 tbsp. minced garlic
3 tbsp. chopped green onions
1 tbsp. tomato paste
2 tbsp. chile bean saunce
1 tbsp. sugar
1 tbsp. sesame oil
1/2 cup chicken broth
2 tsp. cornstarch
1 lbs. large shrimp, shelled and deveined
1/2 lbs. crab meat

Directions:
Directions:
Heat the peanut oil in a wok or large skillet over high heat. Add the ginger, garlic and green onions and cook, stirring, until very fragrant, about 30 seconds to 1 minute.

Stir in the tomato paste, chile bean sauce, sugar and sesame oil.

Mix together the chicken broth and cornstarch and set aside.

After about 2 minutes the mixture in the wok will look thick and some what sticky. Add the shrimp and crab and cook, stirring, until the shrimp have become pink and no longer translucent, about 2 to 3 minutes. Stir in the cornstarch mixture and the sauce will thicken almost immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Enjoy this shrimp and crab dish over your favorite rice or noodle dish. Once the prep work is done, this dish cooks very quickly. I first cooked this dish 6 years ago and continue to enjoy it to this day.

 

 

 

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