Malaysian Chili Shrimp by Tom

Gingery

Barbara got a fairly new cookbook for her entitled "Antoni in the Kitchen".  She asked me to look in it to see if there was anything I might like to make.  There were several but this one caught my eye.

Making this was a team effort.  Barbara shelled and deveined the shrimp.  I made the sauce and cooked the shrimp and rice.  She made spicy green beans.  All in all, this was a tasty meal.  Worth the team effort.

---Tom

Malaysian Chili Shrimp

(from Antoni in the kitchen)

1 lb. 16- 20 Jumbo shrimp, peeled and deveined, and patted dry

1 1/2 cups jasmine rice

3 tablespoons low sodium soy sauce

3 tablespoons tomato paste

2 tablespoons chili garlic sauce

1 tablespoon plus 1 teaspoon sugar

1 tablespoon toasted sesame oil

1 tablespoon extra virgin olive oil

1 cup water

1/2 cup finely chopped onion, red or white

2 garlic cloves, finely chopped

1 tablespoon grated and peeled fresh ginger

2 scallions thinly sliced

1/2 cup coarsely chopped fresh cilantro

Cook the rice according to the instructions on the package.  From start to finish, it should take between 25-30 minutes.

While the rice is cooking, whisk together in a small bowl the soy sauce, tomato paste, chili garlic sauce, sugar, sesame oil, and 1 cup of water.  Set aside.

In a very large skillet, heat the olive oil over medium heat until very hot but not smoking.  Add the onion, garlic and ginger.  Cook stirring frequently until tender and lightly golden.  This should take about 5-7 minutes.  Reduce the heat if the mixture is browning too quickly.

Now add the soy sauce mixture and bring to a gentle simmer.  Cook for about 4 minutes whisking occasionally to slightly thicken the sauce and to let the flavors blend. 

Nestle the shrimp into the sauce in one layer.  Gently simmer, turning the shrimp once halfway through until opaque and just cooked through.  Shrimp cook quickly, so this should only take about 2 minutes per side.  Using tongs or a slotted spoon, transfer the shrimp to a bowl.

Continue to simmer the sauce, whisking occasionally, to thicken the sauce.  This will take another 2-4 minutes.  Then remove the skillet from the heat.

Spoon the rice onto serving plates.  Spoon the shrimp on top of each plate.  Top the shrimp with the simmered sauce, scallions, and cilantro, and serve.

If you like shrimp with a little heat from the chili garlic sauce, you will really enjoy this preparation.  We did, and I will make this again.

---Tom