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Prep Time: Cook Time: Total Time:
Barbecued Wok Shrimp With Pepper-Papaya-Pineapple Chutney
Shrimp:
1/4 cup plus 1 1/2 tablespoons canola oil
2 tablespoons soy sauce
2 tablespoons peeled and minced fresh ginger root
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1/2 teaspoon sugar
1 chili pepper, seeded and chopped or 1/8 teaspoon red chili pepper flakes
1 pound jumbo shrimp, 16 to 20 count, peeled and deveined
Chutney:
1 small pineapple, peeled, cored and chopped
1 medium papaya, seeded, peeled and chopped
1 tablespoon peeled and minced fresh ginger root
6 tablespoons sugar
1 tablespoon hot Asian chili paste, such as sambal oelek
In a medium bowl, combine 1/4 cup of the oil with the soy sauce, ginger, cilantro, garlic, sugar and the chili pepper; mix well. Add the shrimp to the sauce and marinate for 30 minutes.
In a medium saucepan, combine the pineapple, papaya, ginger and sugar. Cook, uncovered, over medium heat until the mixture has a
syrupy consistency, about 1 hour. Remove from the heat and stir in the chili paste and refrigerate half for another use and set the remaining chutney aside.
Heat the remaining 1 1/2 tablespoons oil in a wok over high heat. Remove the shrimp from the marinade, discarding the marinade and add the shrimp to the wok. Stir-fry for 4 to 5 minutes. Do not overcook. Serve the shrimp with the chutney.
Serves 4.
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Barbecued Wok Shrimp With Pepper-Papaya-Pineapple Chutney
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Category: Recipes
Prep Time: Cook Time: Total Time:
Barbecued Wok Shrimp With Pepper-Papaya-Pineapple Chutney
Shrimp:
1/4 cup plus 1 1/2 tablespoons canola oil
2 tablespoons soy sauce
2 tablespoons peeled and minced fresh ginger root
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1/2 teaspoon sugar
1 chili pepper, seeded and chopped or 1/8 teaspoon red chili pepper flakes
1 pound jumbo shrimp, 16 to 20 count, peeled and deveined
Chutney:
1 small pineapple, peeled, cored and chopped
1 medium papaya, seeded, peeled and chopped
1 tablespoon peeled and minced fresh ginger root
6 tablespoons sugar
1 tablespoon hot Asian chili paste, such as sambal oelek
In a medium bowl, combine 1/4 cup of the oil with the soy sauce, ginger, cilantro, garlic, sugar and the chili pepper; mix well. Add the shrimp to the sauce and marinate for 30 minutes.
In a medium saucepan, combine the pineapple, papaya, ginger and sugar. Cook, uncovered, over medium heat until the mixture has a
syrupy consistency, about 1 hour. Remove from the heat and stir in the chili paste and refrigerate half for another use and set the remaining chutney aside.
Heat the remaining 1 1/2 tablespoons oil in a wok over high heat. Remove the shrimp from the marinade, discarding the marinade and add the shrimp to the wok. Stir-fry for 4 to 5 minutes. Do not overcook. Serve the shrimp with the chutney.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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