Shrimp With Tomato Chili Sauce

Recipe Ingredients

1/4 cup	36g / 1.3oz	Chopped green pepper
2 tablespoons	30ml	Finely chopped shallots or - onions
1 tablespoon	15ml	Finely chopped jalapeno - pepper
2		Garlic - minced
2 teaspoons	10ml	Olive or vegetable oil
1 teaspoon	5ml	Dried basil leaves
1 teaspoon	5ml	Dried mint leaves
1 tablespoon	15ml	Minced parsley
1/2 cup	118ml	Chicken broth
3 tablespoons	45ml	Catsup
3 tablespoons	45ml	Rice wine or cider vinegar
3 tablespoons	45ml	Soy sauce
3 tablespoons	45ml	Sugar
1 lb	454g / 16oz	Large cooked deveined shrimp

Recipe Instructions

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

SAUTÉ GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling.

REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in sugar.

Serve warm with shrimp.

Source:
Patricia Williams

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