Demented Ramblings life is too short to refrain from eating jam out of the jar

13Mar/170

sweet chili burning

Ok, the burning only occurs when one adds Sriracha, aka Hipster Ketchup. Otherwise it's just sweet and garlicky and yum.

I found this recipe via pinterest and have been eyeballing it for a couple of weeks. I finally decided that it was time to make it and Kroger had just the amount of precleaned shrimp that I needed. Kismet! Sparks and I both went back for seconds! Then, a couple of days later, I repeated the recipe with chicken.

I made some changes, adding vegetation. Here's my final recipe:

  • 1 pounds uncooked large shrimp, peeled and deveined
  • 1 tablespoon butter (stovetop version only)
  • julienned sweet bell pepper
  • sliced green onion (4)
  • snow peas, trimmed
  • Asian Sweet Chili Marinade

  • 1/4 cup Asian sweet chili sauce (like Mae Ploy)
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • Glaze:

  • Reserved marinade (in directions)
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • Garnish

  • Salt and pepper to taste
  • sriracha to taste
  • sesame seeds

Instructions

  1. In a medium bowl, whisk together all of the Asian Sweet Chili Marinade Ingredients. Measure out 1/4 cup and add this to a large freezer bag along with shrimp (the remaining Marinade will become your Glaze). Marinate 30-60 minutes.
  2. STOVETOP DIRECTIONS: Stir-fry veggies until tender in a tablespoon of butter. Remove to a plate.
  3. Melt butter in a large wok over medium high heat. Add shrimp and cook just until opaque, about 3 minutes. Remove shrimp to a plate.
  4. Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to wok and simmer until thickened. Add shrimp and veggies and toss to combine.
  5. Season with salt and pepper to taste. Stir in sriracha for more heat if desired. Garnish with sesame seeds and cilantro (optional).
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