Friday, March 11, 2011

Sweet Chile Shrimp

It was one of those days a few weeks ago when the snow was beautiful but I sure didn’t want to get out into it. And I hadn’t made the apparently compulsory bread and milk run that happens just before one of these weather events in Memphis. I never could figure that one out anyway. Are those folks going to just survive on milk and bread alone for two days?

So anyway, when looking for dinner makings, I dug around in fridge, freezer and pantry. I had shrimp and intended to make some sort of pasta with tomato sauce. But when I saw the almost empty bottle of Thai sweet chile sauce, I thought I’d just use it up.

I used Penzey’s Singapore seasoning. It is a little sweeter than Indian style curry and made the perfect addition to this dish, but there’s no reason you can’t use regular curry powder and still have great taste.

This is one of most quickly made dishes I’ve come with in a while and it was really delicious. I had put a rice pilaf on before starting it and the shrimp was finished about the same time as the rice. With a salad we had a great meal, not just for chilly weather but any time of the year!

1 jar (7 oz.) roasted red bell peppers, drained
½ cup chicken stock
¼ cup Thai sweet chile sauce
2 tsp. Penzey’s Singapore seasoning (or curry powder)
3 tbsp. olive oil
4 fat cloves garlic, thinly sliced
1 lb. shrimp, peeled and deveined (I leave the tails on because I think they’re cute that way)
¼ cup minced onion
Chopped cilantro for garnish

In a blender or food processor puree the roasted peppers, chicken stock, chile sauce, and Singapore seasoning or curry powder. Set aside.

In a large skillet, heat the oil over medium heat. Add the garlic and let simmer a few minutes, stirring occasionally. Remove with a slotted spoon and reserve. Add the shrimp and sauté two minutes on each side until just barely pink. Remove with a slotted spoon and set aside.

Add the onions to the pan. lower the heat and cook, stirring occasionally until tender but not browned. Return the garlic to the pan. Pour the pepper puree into the pan and bring to a boil. Lower the heat and simmer for about five minutes. Season to taste with salt and freshly ground pepper.

Return the shrimp to the pan and simmer a few minutes just to heat through. Sprinkle with chopped cilantro and serve over rice pilaf or pasta. Serves four.
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