Spicy Shrimp in Chile Sauce

Name: Spicy Shrimp in Chile Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Asian fish sauce; 2 Tbsps canola oil; 2 Tbsps coconut milk mixed with 2 tablespoons water; 4 servings Steamed rice, for serving; 3 garlic cloves, minced; 2 teaspoons freshly ground pepper; 1 small red onion, cut lengthwise into 1/2-inch wedges; 4 scallions, cut into 3-inch lengths; 2 serrano chiles, seeded and minced; 680 grams shelled and deveined large shrimp; 2 Tbsps sugar; 3 Tbsps water

Spicy Shrimp in Chile Sauce is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One portion of this dish contains roughly 38g of protein, 11g of fat, and a total of 396 calories. Head to the store and pick up onion, water, garlic cloves, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a small skillet, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.

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Caramel

Sugar

Water

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Frying Pan

Remove from the heat and stir in the remaining 2 tablespoons of water.

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Water

Transfer the caramel to a very small heatproof bowl.

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Caramel

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Bowl

Heat a wok over high heat.

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Wok

Add the canola oil and heat until just beginning to smoke.

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Canola Oil

Add the onion and garlic and stir-fry until just softened, about 1 minute.

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Garlic

Onion

Add the shrimp and stir-fry for 1 minute.

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Shrimp

Add the chiles, fish sauce, pepper, scallions and caramel and cook over moderate heat, stirring occasionally, until the shrimp are pink and curled, about 5 minutes.

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Fish Sauce

Green Onions

Caramel

Chili Pepper

Pepper

Shrimp

Add the diluted coconut milk and cook until slightly reduced, about 1 minute.

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Coconut Milk

Serve with rice.

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Rice

Equipment

Frying Pan

Bowl

Wok

Ingredients

Servings:

2Tbsps

Asian fish sauce 2Tbsps

canola oil 2Tbsps

coconut milk mixed with 2 tablespoons water 4servings

Steamed rice, for serving 3

garlic cloves, minced 2teaspoons

freshly ground pepper 1small

red onion, cut lengthwise into 1/2-inch wedges 4

scallions, cut into 3-inch lengths 2

serrano chiles, seeded and minced 680grams

shelled and deveined large shrimp 2Tbsps

sugar 3Tbsps

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.