Roy’s Rim Fire Shrimp with Pineapple Chili Sauce
Roy’s Rim Fire Shrimp with Pineapple Chili Sauce
Chef Roy Yamaguchi shares this amazing recipe for one of his spicy favorites!
Ingredients
- Rim Fire Marinade
- 0.5 cup oyster sauce
- 0.25 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
- 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
- 0.5 teaspoon Salt
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
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.
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