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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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These could be used as an appetizer as well as a dinner... the sauce is both sweet and hot.. as well as 'sticky' !..Recipe by Rajat Parr ..photo by Anna Williams Ingredients:
2 pounds large shrimp, preferably head-on |
2 tablespoons ketchup |
2 tablespoons dry sherry |
2 tablespoons asian sweet chile sauce |
2 tablespoons fresh lemon juice |
2 tablespoons soy sauce |
1 tablespoon sugar |
3 tablespoons vegetable oil |
2 medium jalapenos, seeded and minced |
2 garlic cloves, minced |
1 stalk of fresh lemongrass, tender inner white bulb only, minced |
1 tablespoon minced fresh ginger |
4 scallions, thinly sliced |
1/4 cup chopped cilantro |
steamed rice, for serving |
Directions:
1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
2. In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
3. Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.
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