Preparation:
* medium shrimp 40-50 count, shelled and cleaned
** we prefer the brand Tuong Ot Sriracha hot sauce that has a rooster on label available in Asian markets and many supermarkets
1. Sauté shrimp in a little vegetable oil, butter or olive oil. Remove shrimp from pan when pink.
2. Combine sauce ingredients and over medium heat, reduce by half.
3. Add shrimp back to pan and reheat.
4. Serve immediately over fluffy white rice. |
