This is a recipe Winston and Sherri made for us. We tried to use it at our wedding, but in the large quantity it didn't thicken properly, so don't try that 🙂 Serve over basmati or jasmine rice with a squeeze of lime and chopped fresh coriander leaves. The sauce can be prepared well ahead and refrigerated.
Combine first four ingredients in a large heavy saucepan. Bring to a boil on medium-high, stirring constantly. Reduce heat to medium and boil for 15-20 minutes, stirring frequently, until sauce is thickened and reduced to about 1 cup.
The rest
2
Butterfly shrimp by cutting slightly deeper in cut made for deveining, but not quite through. Press open, pat dry. Add to sauce.
3
Add red pepper, pea pods and green onion. Heat and stir for about 3 minutes until shrimp turns pink is curled and completely coated with sauce. Do not overcook.
Combine first four ingredients in a large heavy saucepan. Bring to a boil on medium-high, stirring constantly. Reduce heat to medium and boil for 15-20 minutes, stirring frequently, until sauce is thickened and reduced to about 1 cup.
The rest
2
Butterfly shrimp by cutting slightly deeper in cut made for deveining, but not quite through. Press open, pat dry. Add to sauce.
3
Add red pepper, pea pods and green onion. Heat and stir for about 3 minutes until shrimp turns pink is curled and completely coated with sauce. Do not overcook.
