Shrimp Cocktail with Singapore Hot Sauce

Name: Shrimp Cocktail with Singapore Hot Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30
Cuisine: Global
Ingredients: 59 milliliters Chinese chile bean sauce; 2 Tbsps canola oil; 177 milliliters ginger, coarsely chopped; 296 milliliters ketchup; 30 servings Lemon wedges, for serving; 177 milliliters light brown sugar; 1 medium (medium) red onion, thinly sliced; 2 kilograms (large) tail-on shrimp, cooked, chilled

You can never have too many hor d'oeuvre recipes, so give Shrimp Cocktail with Singapore Hot Sauce a try. One portion of this dish contains approximately 13g of protein, 2g of fat, and a total of 109 calories. This recipe serves 30. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up tail-on shrimp, chile bean sauce, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

In a saucepan, heat the oil.

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Cooking Oil

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Sauce Pan

Add the onion and cook over moderately high heat until lightly browned, 4 minutes.

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Onion

Add the ginger and cook over moderately low heat until softened, 3 minutes.

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Ginger

Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.

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Ketchup

Chili Pepper

Sauce

Sugar

Transfer the sauce to a blender and add 1/2 cup of water. Blend until smooth. With the machine on, add another 1/2 cup of water. Scrape the sauce into the saucepan and simmer over low heat for 3 minutes.

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Sauce

Water

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Sauce Pan

Blender

Transfer to a bowl and refrigerate until chilled.

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Bowl

Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.

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Lemon Wedge

Shrimp

Lemon

Sauce

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Sauce Pan

Blender

Bowl

Ingredients

Servings:

59milliliters

Chinese chile bean sauce 2Tbsps

canola oil 177milliliters

ginger, coarsely chopped 296milliliters

ketchup 30servings

Lemon wedges, for serving 177milliliters

light brown sugar 1medium

(medium) red onion, thinly sliced 2kilograms

(large) tail-on shrimp, cooked, chilled

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.