Szechwan Shrimp

Everyday allrecipes.com send out an e-mail with a "recipe of the day". Most days the recipes don't really appeal to me. But Thursday something about it just caught my eye, so we put it on the menu for tonight. I was excited earlier today when some one on the message board that I frequent said she had tried it and really liked it. Following her and several other reviewers suggestion I doubled the sauce. I also meant to add red bell pepper, but last minute I had a brain freeze and realized that I had started my oil before de-shelling my shrimp so there was no time to cut up the pepper. It still turned out great. It had a nice amount of spice, not too much but enough to notice. I will definitely make this again, I might also try it with chicken.

Szechwan Srimp
(Recipe source: allrecipes.com)

* 8 tablespoons water
* 4 tablespoons ketchup
* 2 tablespoon soy sauce
* 4 teaspoons cornstarch
* 2 teaspoon honey
* 1 teaspoon crushed red pepper
* 1/2 teaspoon ground ginger
* 1 tablespoon vegetable oil
* 1/4 cup sliced green onions
* 4 cloves garlic, minced
* 12 ounces cooked shrimp, tails removed

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.