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Sauteed Shrimp in Chili-Tomato Sauce
Serves 4
1/4 teaspoon salt
1 tablespoon dry sherry
1 tablespoon cornstarch
1 pound jumbo shrimp, peeled, deveined, and butterflied
1/4 cup catsup
2 tablespoon hoisin sauce
1 teaspoon Worcestershire sauce
1 teaspoon sesame oil
1 tablespoon shredded fresh basil leaves
2 tablespoons cooking oil
2 tablespoons chopped onion
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 teaspoon crushed red pepper
Combine the salt, sherry, and cornstarch in a medium bowl. Add
the shrimp, stir to coat, and let stand for 30 minutes. Combine
catsup, hoisin, Worcestershire, sesame oil and basil in a small
bowl.
Heat a wok over high heat until hot. Add the oil, onion, garlic,
ginger and red pepper, cook for 30 seconds. Add the shrimp and
stir-fry until pink, 2 to 3 minutes. Add the sauce and cook for
1 minute or until the shrimp are nicely glazed.
Traditionally, restaurants cook and serve these shrimp with the
shells left on. In this recipe, I've made it easy for you, but
try preparing the dish with the shells left on at least once.
You'll find the flavor is even more intense and juicy with the
added crunchy texture of the shells.
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Shrimp Stirfry 03