Thank you FOODGU1 - This is a keeper. I made it exactly as the recipe was written (doubled) with three exceptions: I did have uncooked shrimp available so I decided to use them, and I forgot to buy the green onions at the market today. so I had to use finely chopped Vidalia onions instead. I also had fresh ginger available, so I used that as well.
I used a pound of 16/20 count shrimp (colossal size), put the onions in the pan with oil to give them a head start, and then added the shrimp. After about 3 minutes I turned the shrimp, added the ginger and garlic, let it simmer a minute or two and then started to stir the ingredients in the pan before adding the sauce.
It didn't take long for the sauce to bubble and thicken, which was perfect because the shrimp were almost done perfectly by then.
The flavors are awesome! Not too spicy but you get that sweet tang from the ketchup and ginger, and then the garlic and red pepper kicks in.If I had the green onions, I probably would not have put them in with the shrimp - I would have held them back with the ginger and garlic and put them all in at once. The green onions would have added color and a different texture that would probably make this dish even better.
2 users found this review helpful
Jan. 11, 2015