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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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Shrimp drink in the spicy sauce while they chill. Great appetizer or as a main course. Use fresh ginger. Ingredients:
2 tablespoons oil, divided |
1 1/2 lbs medium shrimp, shelled and deveined (leave tail on) |
2 green onions, chopped,with tops reserved |
2 cloves fresh garlic, peeled and chopped |
1 tablespoon chopped fresh ginger or 1/2 teaspoon ground ginger |
3/4 cup chicken broth |
3 tablespoons tomato paste |
2 tablespoons cider vinegar |
1 teaspoon sugar |
1/2 teaspoon cayenne pepper (or to taste) |
8 lettuce leaves (to garnish) |
Directions:
1. In a heavy 10-inch skillet heat 1 tablespoon of the oil over moderately high heat for 1 minute.
2. Add the shrimp and stir-fry for 2 minutes; transfer to a platter.
3. Add the remaining oil to the skillet, then the green onions, garlic and fresh ginger; stir-fry about 30 seconds.
4. Add the chicken broth, tomato paste, vinegar, sugar, and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened.
5. Return the shrimp to the skillet and cook, stirring, 3 minutes longer.
6. Pour all into a bowl; cover and refrigerate for 4 hours.
7. When ready to serve, arrange the lettuce leaves on a plater and mound the shrimp on top.
8. Chop the reserved green onion tops and sprinkle over the shrimp.
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