Grilled Shrimp Pasta Recipe With Shrimps And Grits

Grilled Shrimp Ingredients:

20 -21 jumbo pink or white shrimps (around 1 pound)
1 egg white, lightly beaten
1 tablespoon fresh ginger, grated or minced finely
2 tablespoons tomato ketchup
2 tablespoons cornstarch
2 teaspoons sugar, granulated
1 tablespoon chili sauce or chili paste with garlic (can be found in any oriental markets or in large supermarkets)
¼ teaspoon ground white pepper
1 tablespoon rice wine, dry
2 teaspoon oil, sesame
1 teaspoon light soy
1 teaspoon cornstarch
1 tablespoon rice wine, dry
1 tablespoon water
½ teaspoon salt
2 tablespoon canola oil or canola cooking spray for the pan
2 tablespoon canola oil, to add to shrimp before cooking
2 tablespoon hot red peppers, chopped finely
1 tablespoon fresh garlic, peeled and minced
¼ cup scallions or green onions, minced
1 tablespoon fresh cilantro, chopped

Method:

1. Peel the shrimps and devein them. Pat them dry with the help of some paper towels.
2. Beat the egg whites lightly in a small bowl. Add 1 tablespoon rice wine and 2 tablespoon cornstarch and blend well. Coat the shrimps with the egg white mixture and leave it aside for about 20 minutes to get marinated.
3. In a small bowl, combine chili sauce, ginger, tomato ketchup, cornstarch soy, sugar, water, rice wine, white pepper, and sesame oil. Mix well. Leave aside.
4. In a heavy bottom non-stick pan or in a shallow wok heat 2 tablespoons canola oil on high heat. As the oil begins to smoke and shimmer add shrimps. Before adding the shrimps in the hot oil, rub 2 tablespoon canola oil over the shrimps to separate them.
5. Fry shrimps from all the sides for 2 to 3 minutes until pink and firm. Drain and remove them from the pan immediately in a covered container to keep them warm.
6. In the same wok add about 1 tablespoon drained-off oil. Add garlic, peppers and green onions. Cool for not more than 30 to 40 seconds or until fragrant.
7. Add the ginger-ketchup-sesame sauce mixture along with the shrimps and heat thoroughly. After a boil turn off the heat. Stir well to coat all the shrimps with sauce. Lastly sprinkle fresh chopped cilantro and serve. This recipe makes 2 servings.

Health Tip:

• Adjust the amount of red peppers and chili sauce for more or less heat. This will not change the nutritive value of the recipe; it will only help to please your taste buds.
• Serve Szechwan shrimps over a platter of hot steaming steamed rice as your main meal.