Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Chili-Glazed Shrimp




Source of Recipe


My own, with inspiration from Jake at cookskorner.com


Recipe Introduction


Jake’s version was very spicy, and I knew that I wouldn’t care for it. But I liked some of the other flavors – citrus, ginger, garlic – and I’ve discovered a bottled sweet chili sauce that I tolerate well. I’ve experimented a few times and last night (1/7/2021) came up with what I think is a really good version. It was mild enough for me, but flavorful enough for Mike.


List of Ingredients




1 lb. raw shrimp, peeled and cleaned
2 T. fresh lime juice
1 t. fish sauce
1/2 t. dried ginger or 1 1/2 t. grated fresh ginger
1/2 c. Mae Ploy Sweet Chili Sauce
2 T. minced shallot
1 t. Penzey’s Mural of Flavor
1/4 t. garlic granules or 1 t. minced fresh garlic


Recipe



Mix everything but the shrimp very well. Place in a zip top bag with the shrimp. Let marinate for up to an hour. Heat oven to 400F (I use the CSO). Drain the shrimp and discard the marinade.

Place the shrimp on a baking sheet and roast until JUST done – 8-10 minutes.

Serves 3-4.