Roy’s Rim Fire Shrimp with Pineapple Chili Sauce
Summary
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Ingredients
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Rim Fire Marinade 1⁄2 cup
oyster sauce 1⁄4 cup
sweet chili sauce 1 tablespoon
chili garlic sauce 1 teaspoon
ground ginger 1 teaspoon
garlic powder 2 teaspoons
sesame oil 48
black tiger shrimp, 16/20 size header
Pineapple Chili Sauce 1 tablespoon
and 2 teaspoons of brown sugar 1 cup
fresh pineapple, finely diced 1 cup
pineapple juice 1
1 inch piece of ginger, smashed 2
lemongrass, smashed 3 tablespoons
rice wine vinegar 4 tablespoons
sugar 3 tablespoons
Sriracha chili sauce 2 cloves
garlic, smashed 1⁄2 teaspoon
Salt 2 tablespoons
cornstarch 3 tablespoons
waterInstructions
Rim Fire Marinade
- Peel and devein the shrimp.
- Combine all the above ingredients and marinate for 10 minutes.
- Sear shrimp in a hot non-stick skillet or grill for one minute, or until the shrimp turns opaque.
- Serve shrimp hot with Pineapple Chili Sauce.
Pineapple Chili Sauce
- Melt 1 tablespoon and 2 teaspoons of brown sugar in a non-stick skillet over medium heat.
- Add the pineapple and sauté gently until golden brown and caramelized. Reserve.
- In a small sauce pan, combine the rest of the ingredients, except for cornstarch and water, and simmer for 10 minutes.
- Stir the cornstarch and water together, then add to simmering sauce. Stir for 3 minutes, until thickened.
- Strain and add caramelized pineapple.
