Chili Shrimp

By mtlabor
December 15, 2009
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Author Notes: I love this dish because it's definitely a perfect mix of sweet and heat. The flavors are just bursting in this dish, and every bite exhibits a different taste. It's divine!mtlabor

Serves: 2-3

  • 1 pound shrimp, cooked, peeled, and deveined
  • 2 tablespoons ketchup
  • 2 tablespoons dry sherry
  • 2 tablespoons sweet chili sauce
  • 1 lemon, juiced
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons vegetable oil
  • 2 jalapenos, seeded and chopped
  • 3 garlic cloves, minced
  • 1 dried lemongrass stick, minced
  • 1 tablespoon fresh ginger, minced
  • 4 scallions, thinly sliced
  • fresh cilantro, chopped
  1. In a small bowl, combine ketchup, sherry, chili sauce, lemon juice, soy sauce, and sugar. Mix well and set aside.
  2. Heat 2 tablespoons of oil in large skillet under medium high heat. Add shrimp and saute for about 2 minutes, turning once.
  3. Add remaining oil and mix in jalapenos, garlic, lemongrass, and ginger. Cook for about 1 minute, until fragrant.
  4. Stir in scallions and add sweet chili mixture and simmer for about 1 minute.
  5. Stir in cilantro and serve over jasmine rice.

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