Chili Shrimp

Name: Chili Shrimp
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

15 ingredients

3 steps

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 jalapenos, 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.