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    Gingered Chili Shrimp


    Source of Recipe


    by nw_dee, from National Inquirer

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6760.6

    List of Ingredients




    1 cup long-grain white rice
    2 cups water
    1 tablespoon sugar
    3 tablespoons catsup
    1 tablespoon cider vinegar
    1 tablespoon low sodium soy sauce
    1/2 teaspoon crushed red pepper -- flakes
    1 tablespoon salad oil
    1 pound large shrimp -- peeled and deveined
    1 tablespoon minced ginger
    3 cloves fresh garlic -- minced or pressed
    1/2 teaspoon sesame oil
    1/4 cup green onions -- sliced

    Recipe



    Add rice to water, bring to boil, and simmer 20 minutes or until done. In a small bowl, combine sugar, catsup, cider vinegar, soy sauce and red pepper flakes. Stir until sugar dissolves, set aside.

    Stir-fry shrimp in oil in wok until opaque in center (3-4 minutes), then remove from wok with a slotted spoon and keep warm. Add ginger and garlic to pan, stir-fry 30 seconds, then stir sauce and add to pan. Bring to a boil while stirring, then remove from heat. Add shrimp and sesame oil, mix gently.

    Spoon rice onto rimmed platter, top with shrimp and sauce and sprinkle green onions on top.

 

 

 

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