Szechuan Shrimp

I was reading through my blog the other day and I realized I have fallen into a little rut. I make so much chicken and pasta! Now don't get me wrong- those are my two favorites and will always be the biggest categories, but it has been awhile since I made something different. I decided to make szechuan shrimp and they came out wonderful. I used less red pepper flakes than suggested because I didn't want it to be burning hot. This came out great. It had a nice flavor and the sauce perfectly coated the shrimp. Best of all this takes about 10-15 minutes from start to finish!

Source: Blog Chef

Ingredients:
12 ounces cooked large shrimp (with tails removed)
4 tablespoons water
2 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoon cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper flakes (I halved this)
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup green onions (sliced)
4 garlic cloves (minced)

Directions:
1: In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.
2: Heat oil in a wok over medium-high heat. Add green onions and garlic. Stir fry for 30 seconds. Add shrimp and toss to coat with oil. Pour in sauce. Heat while sitting until sauce is thick and bubbly.
(Makes 2 servings)

** 4 points for 1/3 of the recipe