http://appetiteforchina.com/recipes/shrimp-garlic-sauce

When I was living in China, ordering a dish of something coated in spicy
garlic sauce was usually a gamble. Take pork or eggplant for example,
two Sichuan dishes usually cooked with this sauce. The dish could be
either perfectly manageable, or, if the chef was overly generous with
his chili oil, throat-burningly spicy. Having your throat burnt isn't
necessarily bad, per se (after all, you did go out for Sichuan). But
when your meal also includes mapo tofu, dan dan noodles, and boiled beef
in chili sauce, it would be nice to have a little reprieve.

In the U.S., shrimp with garlic sauce in Chinese restaurants is rarely
very spicy, even if the entree is marked with a big red star or chili
pepper on the menu. I wanted to strike a balance with this recipe.
Instead of using a lot of chili oil, like in Sichuan cooking, or a tiny
squeeze of hot sauce like many restaurants here seem to do, I used a
good amount of Huy Fong (Red Rooster brand) chili garlic sauce instead.
(You can use any brand of chili garlic sauce or regular chili sauce.)

Of course, because this dish is all about the garlicky taste, nothing
beats freshly sautéed garlic. There is nothing wrong with adding garlic
on top of garlic. You'll want to start with sautéing a few cloves
cloves, crushed or chopped. Then add the shrimp and the sauce, and the
entree will be done in, seriously, 5 minutes.

Shrimp with Spicy Garlic Sauce

Serves 4

Ingredients

1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili sauce
2 teaspoons sesame oil
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sugar
2 tablespoons olive oil
4 cloves garlic, crushed or finely chopped
1 pinch freshly-ground black pepper
1 scallion, thinly sliced
Instructions

Peel the shrimp, leaving the tail segments intact. Devein the shrimp if
you choose.
In a small bowl, mix together the soy sauce, chili sauce, sesame oil,
rice wine, and sugar and set aside.
In a wok or large pan, heat the olive oil over medium-high heat.
Stir-fry the garlic until fragrant, about 30 seconds. 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 black
pepper.
Remove from the heat and garnish with chopped scallions. Serve with rice
or vegetables.

On 4/29/2016 11:16 AM, Biz Cochito wrote:
> http://appetiteforchina.com/recipes/shrimp-garlic-sauce
>
> When I was living in China, ordering a dish of something coated in spicy
> garlic sauce was usually a gamble. Take pork or eggplant for example,
> two Sichuan dishes usually cooked with this sauce. The dish could be
> either perfectly manageable, or, if the chef was overly generous with
> his chili oil, throat-burningly spicy. Having your throat burnt isn't
> necessarily bad, per se (after all, you did go out for Sichuan). But
> when your meal also includes mapo tofu, dan dan noodles, and boiled beef
> in chili sauce, it would be nice to have a little reprieve.

Holy Jesus Christ! That's my kind of food! It makes me happy just
thinking about it.

>
> In the U.S., shrimp with garlic sauce in Chinese restaurants is rarely
> very spicy, even if the entree is marked with a big red star or chili
> pepper on the menu. I wanted to strike a balance with this recipe.
> Instead of using a lot of chili oil, like in Sichuan cooking, or a tiny
> squeeze of hot sauce like many restaurants here seem to do, I used a
> good amount of Huy Fong (Red Rooster brand) chili garlic sauce instead.
> (You can use any brand of chili garlic sauce or regular chili sauce.)
>
> Of course, because this dish is all about the garlicky taste, nothing
> beats freshly sautéed garlic. There is nothing wrong with adding garlic
> on top of garlic. You'll want to start with sautéing a few cloves
> cloves, crushed or chopped. Then add the shrimp and the sauce, and the
> entree will be done in, seriously, 5 minutes.
>
> Shrimp with Spicy Garlic Sauce
>
> Serves 4
>
> Ingredients
>
> 1 1/2 pounds uncooked large shrimp
> 3 tablespoons soy sauce
> 2 tablespoons chili sauce
> 2 teaspoons sesame oil
> 2 teaspoons Chinese rice wine or dry sherry
> 1 teaspoon sugar
> 2 tablespoons olive oil
> 4 cloves garlic, crushed or finely chopped
> 1 pinch freshly-ground black pepper
> 1 scallion, thinly sliced
> Instructions
>
> Peel the shrimp, leaving the tail segments intact. Devein the shrimp if
> you choose.
> In a small bowl, mix together the soy sauce, chili sauce, sesame oil,
> rice wine, and sugar and set aside.
> In a wok or large pan, heat the olive oil over medium-high heat.
> Stir-fry the garlic until fragrant, about 30 seconds. 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 black
> pepper.
> Remove from the heat and garnish with chopped scallions. Serve with rice
> or vegetables.

On 4/29/2016 3:22 PM, dsi1 wrote:
> On 4/29/2016 11:16 AM, Biz Cochito wrote:
>> http://appetiteforchina.com/recipes/shrimp-garlic-sauce
>>
>> When I was living in China, ordering a dish of something coated in spicy
>> garlic sauce was usually a gamble. Take pork or eggplant for example,
>> two Sichuan dishes usually cooked with this sauce. The dish could be
>> either perfectly manageable, or, if the chef was overly generous with
>> his chili oil, throat-burningly spicy. Having your throat burnt isn't
>> necessarily bad, per se (after all, you did go out for Sichuan). But
>> when your meal also includes mapo tofu, dan dan noodles, and boiled beef
>> in chili sauce, it would be nice to have a little reprieve.
>
> Holy Jesus Christ! That's my kind of food! It makes me happy just
> thinking about it.

Mmmmm yes!

It's kind of cool to see how it varies between China and Mejico too.

My go-to restaurant that makes garlic shrimp always supplies us with a
stack of napkins, and they do get used too!