I really like these amazing Sichuan Shrimps

Many moons ago, I visited Sichuan Province in China and there I found Sichuan Shrimp, which I immediately fell in love with.

Ingredients

Basic Marinade:

• 1/2 cup oil

• 1 lemon, juiced

• 2 large cloves of garlic, minced fine

• 1/4 tsp. salt

• 1 bay leaf, crumbled

Sichuan Sauce:

• 1 inch piece of fresh ginger, peeled and quartered

• 4 large garlic cloves, peeled and quartered

• 2 green onions, cut into pieces

• 2 Tbsp. vegetable oil

• 2 tsp. Sichuan peppers (you can add more if you like)

• 3 Tbsp. sugar

• 5 tsp. sesame oil

• 3 Tbsp. catsup

• 2 Tbsp. dry white wine

• 1 tsp. white vinegar

• 1 tsp. sesame oil

• And, of course, about 1 1/2 to 2 lbs. shrimp and a sliced red sweet pepper

Directions

First, make the basic marinade and in a bag or other vessel let the shrimp sit in that brine for at least 1 hour, at room temperature.

Second, using a food processor (or something like that) combine the ingredients for the Sichuan sauce and give it a really good stir there. when the shrimp are ready, start by cooking up the sweet red peppers and then, when the peppers are ready, add the shrimp and stir until it just starts to look like the the shrimp are starting to show signs of cooking, then add about half the Sichuan sauce and cook until finished.

Serve the shrimp with additional sauce on the side for dipping.

Full recipe at http://ift.tt/25h2NWi

bon appetit