This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.—Beth Schaefer, Sherwood, Ohio
- 3 tablespoons ketchup
- 1 tablespoon sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon soy sauce
- 1/8 to 1/2 teaspoon crushed red pepper flakes
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon canola oil
- 1 tablespoon minced fresh gingerroot
- 3 garlic cloves, minced
- 1 green onion, sliced
- 1/2 teaspoon sesame oil
- Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink.
- Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm. Yield: about 3 dozen.
Originally published as Chili Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p41
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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