Singapore Chili Stir-Fried Shrimp

Name: Singapore Chili Stir-Fried Shrimp
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 pound, jumbo shrimp (21 to 25 count), peeled and deveined (see illustration below); 1 tablespoon, dry sherry; 2 teaspoons, soy sauce; 2 - 3 , scallions, white and light green parts, minced (about 1 tablespoon), plus 2 tablespoons scallion greens, sliced thin and reserved; 2 , medium jalapeño chiles, seeded and minced (about 2 tablespoons); 2 medium cloves, garlic, minced (about 2 teaspoons); 1/2 inch piece, fresh ginger, peeled and minced (about 2 teaspoons); 1/4 cup, tomato juice; 3 tablespoons, Asian chili sauce (Sriracha); 2 teaspoons, oyster sauce; 1/2 teaspoon, granulated sugar; 1 teaspoon, cornstarch; 2 tablespoons, peanut oil or vegetable oil

Main Courses
Chinese
Fish & Seafood
Weeknight

Appears in Cook's Illustrated January/February 2001

A simple tomato-based sauce boosts flavor while a dash of cornstarch gives the sauce just the right body.

SERVES 4

TIME 40 minutes

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