Shrimp Cocktail with Singapore Hot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
2 tablespoons canola oil |
1 (medium) red onion, thinly sliced |
3/4 cup ginger, coarsely chopped |
3/4 cup light brown sugar |
1 1/4 cups ketchup |
1/4 cup chinese chile bean sauce |
lemon wedges, for serving |
4 pounds (large) tail-on shrimp, cooked, chilled |
Directions:
1. In a saucepan, heat the oil. Add the onion and cook over moderately high heat until lightly browned, 4 minutes. Add the ginger and cook over moderately low heat until softened, 3 minutes. Add the sugar, ketchup and chile bean sauce and simmer over low heat until the sauce is thickened, 5 minutes.
2. 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. Transfer to a bowl and refrigerate until chilled.
3. Squeeze lemon over the shrimp and serve with the sauce and more lemon wedges.
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