Spicy Shrimp With Hot Chili Peppers - cooking recipe

Ingredients
    Marinade
    2 tablespoons cornstarch
    2 tablespoons dry sherry or 2 tablespoons rice wine
    1 tablespoon soy sauce
    1 tablespoon minced fresh garlic, to taste (lots is better!)
    1 tablespoon fresh minced ginger
    1 teaspoon sesame oil
    1 1/2 - 2 lbs uncooked medium shrimp, peeled and deveined
    Sauce
    3/4 cup chicken broth
    3 tablespoons sugar, to taste
    1 1/2 tablespoons cornstarch
    1/4 cup soy sauce
    3 tablespoons dry sherry or 3 tablespoons rice wine
    2 teaspoons rice vinegar
    6 small chili peppers or 1 teaspoon crushed dry red pepper flakes, to taste
    4 tablespoons oil, divided
    1 tablespoon minced fresh garlic, to taste
    1 1/2 cups green onions, cut in 1/2 inch pieces
    1 red bell pepper, seeded and cored, cut into 1/2 inch squares
    1 1/2 teaspoons sesame oil
Preparation
    In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
    Meanwhile, blend together all sauce ingredients.
    Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
    In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
    Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
    Wipe out the pan with a paper towel.
    Heat the remaining oil in the same pan.
    Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
    Add in the green onions and bell pepper; stir-fry 1 minute.
    Add in the sauce mixture; cook, stirring until sauce boils and thickens.
    Stir in the shrimp and sesame oil.
    Serve immediately.

Leave a comment