Sunday, April 20, 2014

Shrimp with Spicy Garlic Sauce

Happy Easter!  Nothing says Easter like Chinese food, right?  It isn't any weirder to eat Chinese food at Easter than to have a giant bunny hide chicken eggs.  

This morning I woke up at 6am to go to an early morning Easter service at the National Cathedral.  The service started at 8, but the metro doesn't start working on the weekends until 7:10 or 7:15.  I ended up walking.  

This was in addition to my own church service at 11am.  I am exhausted and have attended a little too much church for one day.  I'm probably going to fall asleep today around 9 and not wake up until the morning.

I made this last week, and it was scrumptious.  The recipe came from a blog called Appetite for China.  The ingredients are 2 pounds shrimp, 3 tablespoon soy sauce, 2 tablespoons chile sauce, 1 teaspoon sugar, 2 teaspoons sesame oil, 4 teaspoons rice vinegar, 2 tablespoons olive oil, 4 minced garlic cloves, 2 teaspoons corn starch, 2 scallions, and salt.  I increased the amount of shrimp in the recipe.  I used sriracha sauce for the chile sauce.  

I began by combining the soy sauce, sriracha, sugar, seasame oil, and 2 teaspoons of the rice vinegar in a bowl.

I added the oil to a saute pan and warmed it up.  

I added the minced garlic to the warm oil and stir fried it for 30 seconds.  

I added the shrimp and cooked it until it was pink.

I added the sesame oil and soy sauce mixture that I had prepared earlier.  

The sauce looked a little loose to me, so I decided to thicken it with corn starch.

I mixed together the cornstarch and 2 teaspoons of rice vinegar in a bowl and poured it over the shrimp.

I flavored the shrimp with salt.  Once I added the sauce, I cooked the shrimp briefly.  Once all the ingredients were added, I removed the shrimp from the heat.

The last ingredient I added while the shrimp were still cooking was green onions.

I served this over rice.  It was exquisite.  Shrimp is so pricy, I rarely buy it.  When I do, I want the dish to be stelar.  This shrimp with spicy garlic sauce didn't disappoint.  

It was succulent and mouthwatering.  I'm a little sad I don't have any left.

This recipe turned out so well, I am sure I'll make another recipe from the Appetite for China blog.


Karen said...

This looks awesome Laura! And your right, what is it with the bunny and the chicken eggs? Like where did that tradition even come from??

Joanne said...

Chinese food on Easter sounds totally fine to me! Yum!

laura said...

Karen, I have no idea, but it's weird :) Thanks Joanne!