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
- 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.
- 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.
- Heat oil over medium high heat in a skillet. Add the onions and celery until translucent. Add garlic and stir fry for another minute.
- 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.
- Add shrimp and simmer for another 3-5 minutes, or until the shrimp is cooked through.
- Serve over rice and Enjoy!
*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.