Monday, March 7, 2016

Sauteed Shrimp with Spicy Plum Sauce


1 lb Medium shrimp, peeled and deveined.
 3 teaspoons Oil, divided
 1 large Yellow bell pepper, stemmed, Seeded and cut into very thin strips
 2 med Green onions, thinly sliced
 3/4 Cup Spicy Plum Sauce
 1 Tablespoon Finely minced cilantro

 For Spicy Plum Sauce:

 1 1/2 lb Plums
 1 tablespoon Oil
 2 med Cloves garlic, peeled and finely minced
 1/4 Cup Minced fresh ginger root
 1/2 teaspoon Five-spice powder
 1/2 Cup Lime juice
 5 tablespoon Brown sugar
 1/2 teaspoon Asian chili paste with Garlic*
 1/4 teaspoon Salt

 * Can be found in the Asian section of major supermarkets.                


1. In a heavy skillet, heat 1 teaspoon oil over medium heat. Add half of the shrimp and saute until pink and just cooked through, about 2 minutes. Do not overcook. Remove from the pan,

 2. Heat another teaspoon oil. Add the remaining shrimp and cook as before. Remove from the pan.

 3. Put the remaining teaspoon oil in the pan. Add the bell pepper and green onions; saute 3 minutes. Add the plum sauce and simmer 2 minutes.

 4. Stir in the shrimp and cook over medium-low heat 2 minutes. Sprinkle with cilantro and plum sauce and serve.

 For Spicy Plum Sauce:

 1. Pit the plums and coarsely chop. Put into a food processor and puree.

 2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes.

 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often.

 4. Remove from the heat and cool.

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