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.
Butterfly shrimp by cutting slightly deeper in cut made for deveining, but not quite through. Press open, pat dry. Add to sauce.
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.
Ingredients
Directions
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.
Butterfly shrimp by cutting slightly deeper in cut made for deveining, but not quite through. Press open, pat dry. Add to sauce.
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.