Being a Texan, I'm all about spicy food. Sure, put some pickled jalapeños on top of that burger, pizza, salad, etc. But I am not all about a dish being so spicy that it takes the top layer off your tongue as you chew. Not cool. I think this Chinese-American dish gets the heat level just about right. Spicy to keep you warm, still can taste the other flavors.
Chili Garlic Shrimp
Adapted from Appetite for China blog
1 pound uncooked extra-large shrimp (size 26/30)
3 tablespoons soy sauce
1½ tablespoons garlic chili sauce
2 teaspoons sesame oil
2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon granulated sugar
⅛ teaspoon ground ginger
2 tablespoons peanut oil
3 cloves garlic, thinly sliced
½ cup sugar snap peas or snow peas
Pinch white pepper
Peel the shrimp, leaving the tail segments intact. De-vein the shrimp.
In a small bowl, mix together the soy sauce, garlic chili sauce, sesame oil, rice wine, sugar, and ginger and set aside.
In a wok or large pan, heat the peanut oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the pea pods and cook for about two minutes, or until the pods start to blister. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with white pepper. Remove from the heat and garnish with chopped scallions. Serve with rice.
Makes 4 servings