1/2 to 3/4 lb. unpeeled raw shrimp
2 tbsp. olive oil

MARINADE:

1 tbsp. soy sauce
1 tbsp. white wine
1 tbsp. Worcestershire sauce
1 tbsp. Vermouth
1 tsp. corn starch

SAUCE:

1/3 cup mayonnaise
1 tsp. sugar
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
2-3 tbsp. Szechuan sauce (San-J, Golden Dragon etc.)
1 large bunch broccoli (about 2 cups)
2/3 (8 oz.) pkg. white button mushrooms
1-2 cups long grain white rice

Peel and de-vein the shrimp, being sure to leave the tails on, then add them to a large Ziploc style bag.

Add ingredients for the marinade: soy sauce, white wine, Worcestershire sauce, Vermouth and corn starch. Seal bag and let marinate in refrigerator for at least 1 hour, though 2 to 3 is preferred.

Chop broccoli into small florets, and cap and slice mushrooms, about 1/4-inch thick. Set aside.

Begin to prepare white rice as directed on the package. 1 cup dry will make about 2 cups prepared. If you would like a little more, use 1 1/2 cups dry rice. Cook approximately 20 minutes.

Add about a tablespoon of olive oil to a large non-stick skillet or sauté pan. Sauté broccoli florets on medium/high until they are bright green and slightly tender (adding a small amount of water in the middle of cooking will help the color brighten). Remove from skillet and set aside.

Add olive oil to skillet on medium/high and allow to heat. Add shrimp and marinade. Cook until shrimp are just beginning to become opaque, about a half a minute.

Stir in mushrooms and allow to cook for a few moments, then add broccoli.

Continue to cook for 2-3 minutes. Add all ingredients for the sauce (sugar, sesame oil, rice wine vinegar, Szechuan sauce) EXCEPT the mayonnaise, stir, turn down heat to medium and allow to cook for another 2 to 3 minutes.

Once shrimp are fully cooked, turn off the heat and add the mayonnaise. Stir well.

Serve with white rice.

A FEW TIPS:

 • If you would like more sauce (I usually do), double the "sauce" portion of the recipe and it tastes delicious! If you would like even more, double both the marinade and sauce portions.

 • The original recipe called for a full cup of mayonnaise. I found this extremely heavy and much too rich for my taste, so feel free to add in as much as you seem fit. Even when I double the sauce, I usually only ever add about 1/2 cup mayonnaise.

 • Any vegetables can be used, just be sure to pre-cook any very crunchy veggies before you cook your shrimp, as the shrimp are very delicate and can overcook easily.

Submitted by: Chelsea