Szechuan Shrimp Stir-fry "spicy"

Szechuan Shrimp is a fast healthy dish for every level of cook.

• 2 lbs 31 to 40 ready to cook shrimp
• 1 red pepper
• 1 orange or yellow pepper
• 1 bunch green onions
• 1 large yellow onion
• 2 Tbsp sesame seed oil
  

Sauce

• 2Tbsp low sodium soy sauce
• 1Tbsp minced garlic
• 1.5 tsp red curry paste
• 1/4 cup Szechuan stir-fry sauce

Mix all sauce ingredients in a bowl and set aside. Thaw shrimp and pull off tails if you want, "I do" and keep cold. Cut peppers and yellow onion into strips and place into bowl. Cut green onions into 2 inch long pieces and set aside for later.

In a large skillet or wok heat 2 Tbls of oil to a med/high heat then add onion and peppers stirring often. When the edges of the onions become soft or transparent about 6-8 minutes, add the sauce. Saute to reduce sauce, again still stirring often for about 5 minutes or until desired reduction.

• Tip "pull veggies to side of wok or skillet so sauce can come to the middle and reduce without burning veggies"

Add Shrimp and cook until tails curl in. Add green onions and remove from heat. Serve over rice and add extra szechuan sauce to taste.

3 to 4 servings