Friday, March 23, 2007

Shrimp in Chili Sauce-FOODIE FRIDAY

I have no idea if I came up with this recipe or I saw it somewhere, but it's on a handwritten card in my recipe box and I've made it a gazillion times, so it is tested.



1 tablespoon rice wine or dry sherry
4 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon crushed red pepper
3/4 lb large shrimp, peeled and deveined with tails off
1 or 2 jalapeno peppers
2 tablespoons water
2 tablespoons ketchup
1 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons vegetable or olive oil

Combine wine (or sherry), garlic, paprika and red pepper in a medium bowl; mix well. Add shrimp and toss to coat. Marinate for 15 minutes.

Meanwhile, cut jalapeno lengthwise in half (wear rubber gloves and don't touch your eyes!) Remove stem and seeds. cut halves crosswise into 1/8" slices (or thin). Combine water, ketchup, cornstarch, sugar and salt in a small bowl; stir til smooth. Set aside.

Heat wok or skillet over med-high heat til hot (about 1 minute)(or with my gas stove, I use medium) Drizzle oil into wok and head about 30 seconds. Add shrimp mixture and jalapeno and stir fry about 3 minutes (or til shrimp is pink and opaque).

Stir ketchup mixture and add to wok. Cook and stir constantly about 2 minutes or til sauce coats shrimp and thickens.


I make rice noodles or rice with this dish. Most times, in the summer, I just serve it with a salad.

I also sometimes leave out the jalapeno pepper (if I don't have any, like tonight) and eliminate the crushed pepper & garlic and use a teaspoon or so of chili garlic sauce. I find this in the seafood market near me.

Can ya guess what we're having tonight???


Madelyn said...

Sounds delicious. Am I invited for dinner??

Deneen said...

Why of course!~

Sheila said...

Ummmmmm that sounds scrumptious... I have to try it... enjoy.

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