Jalapeño Shrimp Rumaki in Szechuan Sauce

Village Idiot

I'm sure every one of the parts have been made before, but not sure if all put together.

I made jalapeño Shrimp Rumaki, then poured a homemade Szechuan sauce on top.

With the meal, I stir fried snow peas, onions, and sesame seeds, and white rice.

This is definitely going into my recipe files.

Doc_Eggerton

I'm a Glock 26 guy my self, but that is a bit of a strange tableau.

Village Idiot

Mickey made me do it.  Blame him.  (there is a long historical reason for the prop, going back a couple of years)

Little Steven

Gary,

Thought you were a revolver guy. No casings left at the scene so to speak. Tell us about your Szechuan sauce.

Steve

Village Idiot

Steve,

I always wipe fingerprints off the shell casings before loading.  At my age and eyesight, I need more than 6 shots now.

Sure, the Szechuan sauce is really great.  I tweaked something I found on the internet.  When I said "homemade", I didn't mean I invented it.  I just don't like using those store bought sauces, like "Stir Fry Sauce" or "Kung Pao Sauce", etc.

As you know, Szechuan cuisine is, by reputation, spicy, and this does not disappoint.  

10 Jumbo Shrimp
5 slices Bacon
2 tablespoons Shao Hsing rice wine
1 ½ tablespoons Ginger, minced
2 Garlic cloves, minced
1/2 teaspoon Red pepper , crushed
1 ½ tablespoons Soy Sauce
1 tablespoon Chili Garlic Sauce
1 teaspoon Sugar
2 teaspoons Corn starch
½ cup Chicken broth

1.Soak toothpicks in water for at least 30 minutes

2.Cook bacon for 30 seconds in microwave

3.Slice jalapeños into narrow slivers

4.Assemble shrimp with jalapeño, ½ slice of bacon, and secure with toothpick

5.For sauce, mix rice wine, ginger, garlic, red pepper, soy sauce, chili garlic sauce, and sugar in pan and bring to near boiling.

6.Combine corn starch and broth in small bowl and combine to dissolve starch.

7.Add corn starch mixture to soy sauce mixture. Stir until thickened.

8.Grill shrimp on Egg, turning once.

9.Pour szechuan sauce over shrimp on plate.

 

 

travisstrick

I just sold a Glock 26 last week and if we are going to start putting steel in the cooking pics, I may actually have a chance of being the best at something. 

Mickey

Gary's back.

Village Idiot

I just sold a Glock 26 last week and if we are going to start putting steel in the cooking pics, I may actually have a chance of being the best at something. 

Maybe not, Travis.  This is me, on the left, albeit 45 years ago.

travisstrick

This was several years ago. Good times.

Doc_Eggerton

OK, whatever the game is, it is obviously on again. 

Doc_Eggerton

It is sort of like choosing the correct wine; deciding which firearm would correctly complement the meal.

Village Idiot

Nice smoke pole, Doc !  I've got a flintlock and percussion that I used to go deer hunting with.  My fav way to hunt.

Doc_Eggerton

That is a .58 Christian Springs rifle.  Not sure if this site would tolerate off topic discussions, but I would love to show some details.  My wife and I compete in muzzle loading matches.  I most often shoot the .58 or a .36 Southern Mountain flintlock rifle.  Sometimes an 1853 Enfield musket.  The spouse shoots a .45 percussion Ohio Rifle and a dueling pistol.  Last year the wife was the Florida State Champion ML, with the title of Iron Woman.  I was follow up (first looser) for the men's title.

Giving away a little information, but look at the Jenkins Rifle.  That's mine.  It's named Argyle.

http://www.palongrifles.com/home/LongriflePages/Longrifle_pictures.htm

Village Idiot

Doc,

I like this site for it's NON off topic discussions.  Would love to hear more, though.  Email me at:

gary_willson at yahoo dot com.

Austin Egghead

Back on topic....VI that is a beautiful cook. Will be adding that to my to cook list. Thanks for the recipe

Village Idiot

Thanks, Joan. I really like the sauce.  I may make some for Salado, because I bet it would go pretty good with fried wontons.  I may make this a "saucefest".  I'm making dipping sauce, tempura sauce, sweet & sour sauce, peppersteak sauce, cashew chicken sauce and now szechuan sauce.

Griffin

Nicely done, Gary. Never heard of shrimp rumaki before. We'll be doing shrimp tonight. Maybe stir fry. Might borrow your Szechuan sauce.

I could bring a 12 gauge and a .270 to the table. Think I'm outgunned. :(  But I could probably pick you off way before you could get near me with that pistol.

Village Idiot

I think you'll like the szechuan sauce.  If I recall your post on your first cook, you thought the sauce was a little bland.  That won't be the case with this.  The kick comes from the chili garlic sauce.  I used Lee Kum Kee brand.