Prep 45 mins
Cook 0 mins
From the internet - from a site called Once Upon a Chef. Looks great! Time includes 30 minute marinating time.
- 2 lbs large shrimp, peeled and de-veined
- 2 tablespoons dry sherry
- 1⁄4 teaspoon salt
- 4 tablespoons peanut oil
- 1 1⁄2 tablespoons fresh ginger, finely grated (see photos below on how to prepare)
- 3 garlic cloves, minced
- 2 tablespoons thai sweet red chili sauce
- 1 tablespoon jalapeno pepper, seeded and finely chopped (see note below)
- 1⁄2 cup water
- 1 teaspoon soy sauce
- 4 scallions, green parts only thinly sliced
- 2 tablespoons red bell peppers, finely chopped
- 1⁄2 teaspoon sesame oil
- Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often.
- Heat a large wok or 12-inch skillet until very hot.
- While pan is heating, lay shrimp out on paper towels and pat dry.
- Add 2 tablespoons peanut oil to pan and heat until sizzling.
- Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes.
- Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch.
- When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more.
- Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes.
- Do not overcook.
- Use a slotted spoon to transfer shrimp to serving dish.
- Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp.
- Serve with jasmine rice.