Culinarily Chic: Chili Ginger Shrimp with Chives

WARNING:

This dish is not for the faint of heart, namely those with a low tolerance for spicy food. It's insanely spicy, but oh so good, so much so that I made it twice in a row.

I drew inspiration for this recipe from a meal that I had at my favorite Chinese restaurant which featured chives and from Thai cooking (cue the fish sauce and Sriracha). All of the ingredients used in the recipe can be found at your local grocery store in the international and produce aisles. And the best part is that including produce prep, it takes no longer than 30 mins to make! Just pair with jasmine rice and bon appétit!

CHILI GINGER SHRIMP WITH CHIVES
(Makes about 2-3 servings)

Ingredients

12 oz. large or jumbo shrimp, thawed, peeled & tail on
1/2 tsp. red cayenne pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. salt
1 1/2 tsp. white sugar
1 tbsp. fish sauce
1 tbsp. soy sauce
2 tsp. sesame oil, separated (1 added to marinade, 1 used to stir fry)
1 tbsp. Sriracha sauce
4 bunches of scallions (green onion), finely chopped, white part discarded
2 serrano peppers, finely chopped with seeds (3-4 Thai chili peppers can be used instead)
2 tbsp. ginger root, minced
4 cloves of garlic, minced
Handful of chives, roughly chopped

Directions

Wash shrimp thoroughly to ensure that it is completely thawed (if previously frozen) and de-vein, if preferred. Prepare produce.

In a large mixing bowl, combine all ingredients EXCEPT garlic, chives, and 1 teaspoon of sesame oil. Mix well and allow the shrimp to sit in the marinade for 15 minutes.

In a wok or a large skillet, heat the remaining 1 teaspoon of sesame oil over medium high heat. Add garlic and sauté until fragrant and slightly browned. Add shrimp-marinade mixture and cook for 5-7 minutes or until shrimp is pink and cooked through, moving shrimp frequently.

Once shrimp is cooked, remove from heat. Add chives and stir a few times to incorporate throughout. Serve over jasmine rice.

ENJOY!