Gordon's IGA Recipes
https://gordons.iga.com/Recipes/Detail/6331/
Ginger Shrimp with Sweet Spicy Thai Dipping Sauce
Yield: 10 servings
Ingredients
| 1/2 | cup | thinly sliced ginger (2 1/2 ounces), lightly crushed with the side of a knife blade | |
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| 1/2 | cup | rice vinegar | |
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| 1/4 | cup | granulated sugar | |
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| 6 | dried red chiles, broken into several pieces | ||
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| 2 | pounds | cooked large shrimp, shelled and deveined | |
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| 1/2 | cup | sweet Thai chili sauce | |
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| 3 | Tablespoons | fresh lime juice | |
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| 2 | Tablespoons | ketchup | |
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| 1 1/2 | teaspoons | Asian fish sauce | |
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| Celery sticks for serving | |||
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| Cucumber spears for serving | |||
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Directions:
In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool then add shrimp and refrigerate for at least 4 hours or overnight. Drain the shrimp and pat dry. Discard the ginger and chiles.
In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled. Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.
Please note that some ingredients and brands may not be available in every store.
Gordon's IGA Recipes
https://gordons.iga.com/Recipes/Detail/6331/
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