Tuesday, March 23, 2010

Hot and Spicy Shrimp






Free of: Gluten, Corn, Dairy, Nut, Egg, Peanut
When I order out Chinese, I love to order Hot and Spicy Shrimp.   It is shrimp in a spicy red sauce served over rice.

  • 1 pound of shrimp, peeled and deveined
  • 1 cup of shrimp stock
  • 1/2 cup of ketchup*
  • 1 Tbsp GF Soy Sauce
  • 1 tsp molasses
  • 1/2 tsp fish sauce
  • 2 tsp sugar
  • 1/2 tsp sea salt
  • 1/2 cup onions chopped
  • 1 stalk of celery chopped
  • 1/2 tsp cayenne pepper**
  • 3 cloves of garlic minced
  • 2 tsp sesame oil
  • 1 Tbsp arrowroot starch (or cornstarch)
  • 1 Tbsp water
Directions:
  1. Peel and devein shrimp, placing shrimp peels in a medium pot.  Place peeled shrimp aside.  Add enough water to the shrimp peels to cover them.  Bring to a boil, then turn down to medium heat letting it simmer for 15 minutes.  Drain off broth into a glass measuring cup or suitable container.
  2. Mix the shrimp stock, ketchup, sugar, soy sauce, molasses, fish sauce, and salt together in a bowl.  Taste, and adjust the balance of sweet, sour and salty to your liking.  Set aside.
  3. Heat oil over medium high heat in a skillet.  Add the onions and celery until translucent.  Add garlic and stir fry for another minute. 
  4. Add the ketchup mixture, and stir.  Let simmer over medium heat for 2 minutes.  Meanwhile, whisk together arrowroot starch with 1 Tbsp of water.  Slowly add to the simmering sauce, stirring constantly as you add starch mixture. 
  5. Add shrimp and simmer for another 3-5 minutes, or until the shrimp is cooked through.
  6. Serve over rice and Enjoy!
Notes:
*I use my own homemade ketchup in this recipe.  My ketchup is slightly thicker than store bought.  You may have to adjust the arrowroot starch (adding a little more) to get the desire consistency for your final sauce.
**Using a 1/2 tsp makes it very spicy.  Adjust this to your taste, or use none at all.

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