Let’s talk about Sunday Dinner!!! I always try to look for the positive even in the middle of a crisis or in this case, the COVID-19 pandemic. Family time has always been important to me and my family, but our family time now has taken on a new meaning. Since we’ve been in quarantine it’s been taxing on all of us being in the same house and around each other non-stop with no outside socialization, we are still blessed that our immediate and extended family along with our friends are all safe and healthy.
One thing that we have constantly had since we have been on quarantine is Sunday dinner and the family connection and conversations that go with us all being in the same place. Before COVID we would have dinner together but with traveling and possible other commitments for business or projects, there were some Sundays where our whole family would not be in the same place so we missed some of that bonding.
One of my favorite seafood is shrimp and one of my favorite way to prepare it is with this chili pepper recipe. The Thai Sweet Chili sauce is not too spicy but just spicy enough to add flavor and enhance shrimp or whatever meat or seafood you’re preparing.
- 2 – 3 pounds extra-large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon garden seasoning (non-salted)
- 1/3 red bell pepper, thinly sliced
- 1/3 yellow bell pepper, thinly sliced
- 1/3 green bell pepper, thinly sliced
- 1/4 medium onion thinly sliced
- 1/4 cup Olive oil
- ½ tablespoons finely grated fresh ginger
- 2 cloves garlic, minced
- 2-3 tablespoons Thai Sweet Red Chili Sauce
- ¼ red onion
- 1/2 cup water
- 1 teaspoon soy sauce (use gluten-free if needed)
- 2 scallions, green parts only, thinly sliced
- Add shrimp in a medium-size mixing bowl with salt and marinate for 20-30 minutes; toss every so often.
- Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lightly pat dry the shrimp on a paper towel and add to wax paper. Add 2 tablespoons of the oil to the pan and heat until sizzling. Add half of the shrimp to the pan and stir-fry stirring continuously until just pink but not cooked through, 1-2 minutes.
- Transfer the partially cooked shrimp to a plate or Pyrex dish, then add the remaining two tablespoons of oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as follow as you did for the first portion.
- When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, onion, garlic, sweet red chili sauce, and bell peppers; stir-fry for about 1 minute more. Add the water, cloves, scallions, soy sauce, and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook.
- Use a spatula to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat then pour over the shrimp. Serve with jasmine or white rice.
Hope you get a chance to try out the recipe and enjoy it!
All The Best!