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Preparation Time:   10  (mins)
Cooking Time:   15  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)


jumbo shrimp (21 to 25 count), peeled and deveined 1 lb.
dry sherry 1 Tbsp.
scallions, white and light green parts, minced 1 Tbsp.
scalion greens, sliced thin and reserved 2 Tbsp.
medium jalapeño chiles, seeded and minced 2
medium jalapeño chiles, seeded and minced 2
fresh ginger, peeled and minced 1/2 inch pieces 2 tsp.
tomato juice 1 /4 cup
granulated sugar 1 /2 tsp.
cornstarch 1 tsp.
peanut oil or vegetable oil 2 Tbsp.

Seasoning Mix

Sriracha Chili Sauce 3 Tbsp.
PANDA BRAND™ Oyster Flavored Sauce 2 tsp.
Premium Soy Sauce 2 tsp.

1.   Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, jalapeños, garlic, and ginger in small bowl; set aside. Stir together tomato juice, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2.   Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining 1 tablespoon oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix tomato juice mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.

Tag: shrimp, sriracha, chili

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