Last weekend was pretty eventful. It was also pretty tiring. We went out with a bunch of work folk to some bars to celebrate one of my co-worker's birthday. It was a blast, but I also had to work at 8am the next day, and that was NOT a blast. Also, our work Christmas party was the following night as well. I was supposed to make this Chili Shrimp dish for the party, but was too tired to even want to pick up a pan, let alone go to the grocery for supplies. So instead, I brought Puppy Chow and Oreo Ball Truffles, which were a hit, so I didn't feel so bad. So I knew I had to eventually make this dish, and I made it for dinner last night, and it was awesome. Too good to share, almost... but I'll share it with you all of course!
Adapted from Food & Wine's November 2009 Article "Chili Shrimp"
1 lb. shrimp, peeled, cooked, & deveined2 tablespoons ketchup
2 tablespoons sherry
2 tablespoons sweet chili sauce
juice from 1 lemon
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
In a small bowl, combine ketchup, sherry, chili sauce, lemon juice, soy sauce, and sugar. Mix well and set aside.
Heat 2 tablespoons of oil in large skillet under medium high heat. Add shrimp and saute for about 2 minutes, turning once.
Add remaining oil and mix in jalapenos, garlic, lemongrass, and ginger. Cook for about 1 minute, until fragrant.
Stir in scallions and add sweet chili mixture and simmer for about 1 minute.
Stir in cilantro and serve over jasmine rice.
Andy definitely fell in love with the sauce for this dish. I couldn't agree more either. It was a perfect mix of the sweet and the heat. I thought maybe the jalapenos would overpower the dish and make it too hot, but it definitely felt only like a back burner. Andy also pointed out that every bite was a different flavor experience. This is definitely a dish I recommend anyday! Enjoy!