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Recipes // Appetizers // Sweet Chili Shrimp

Sweet Chili Shrimp

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By Diane DiMeo
Serves 2
Ingredients:
  • 1/2 pound of large shrimp, deveined and peeled, but with the tails left on
  • 2 to 3 baby bok choy or shanghai bok choy, bottoms cut, washed thoroughly, each leaf cut in half, lengthwise
  • 3 scallions, bottoms and tops trimmed, and julienned into strips
  • 4 garlic cloves, minced
  • 3 tbsp canola oil + 3 tbsp canola oil
  • 1/2 tbsp sesame seed oil
  • 1/4 cup sweet chili sauce, ma ploy brand or any other brand
  • 1 tbsp rice wine vinegar
  • 1/4 cup of hot water
  • Salt, to taste
Directions:
  1. Make sure that you have all of your ingredients prepped out, and all seasonings measured and ready to go!
  2. In a small mixing bowl, add the scallions, sesame seed oil and rice wine vinegar. Toss and mix well. Adjust seasoning with salt, set aside in refrigerator
  3. Put a wok or sauté pan over high heat. Once the pan is hot, add 3 tbsp. of canola oil to it. As soon as the oil shimmers, add the bok choy and half of the garlic. Sauté quickly for 2 minutes, and then add the hot water. The key here is to soften the bok choy just a little bit and infuse the garlic flavor into the bok choy as the water evaporates. Continue to sauté as the water evaporates. When the water is 85 to 90 percent evaporated, remove the bok choy from the pan and put it on a large serving platter.
  4. Put a wok or sauté pan over high heat. Once the pan is hot, add another 3 tbsp. of canola oil to it. As soon as the oil shimmers, add the shrimp and remaining garlic, and sauté quickly until the shrimp starts to turn pink. Add the sweet chili sauce, and sauté for 1 minute longer, then remove from heat. The shrimp should not take longer than 4 to 5 minutes to cook, depending on how large the shrimp are. Overcooked shrimp are rubbery. Remove the shrimp from the pan and place on top of the bok choy.
  5. Put the scallion salad on top of the shrimp. Enjoy!
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