Chili Shrimp

Food and Wine blog

Ingredients

1. 2 pounds large shrimp, preferably head-on
2. 2 tablespoons ketchup
3. 2 tablespoons dry sherry
4. 2 tablespoons Asian sweet chile sauce
5. 2 tablespoons fresh lemon juice
6. 2 tablespoons soy sauce
7. 1 tablespoon sugar
8. 3 tablespoons vegetable oil
9. 2 medium jalapeños, seeded and minced
10. 2 garlic cloves, minced
11. 1 stalk of fresh lemongrass, tender inner white bulb only, minced
12. 1 tablespoon minced fresh ginger
13. 4 scallions, thinly sliced
14. 1/4 cup chopped cilantro
15. Steamed rice, for serving
16.

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.