My F&W
quick save (...)
Chili Shrimp
© Anna Williams

Chili Shrimp

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Rajat Parr discovered Singaporean chili crabs while cooking at a hotel there and exploring the local street food. When crabs aren't available, he substitutes large shrimp and cooks them in sweet, sticky chile sauce.

  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
  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.

Suggested Pairing

With the spicy shrimp, Rajat Parr pours a lightly off-dry white because the slight sweetness helps cut the chiles' heat. German Rieslings designated kabinett—an indication of how ripe the grapes were when harvested—are just the thing.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.