BIG BOWL'S SINGAPORE CHILI SHRIMP AND RICE

BIG BOWL'S SINGAPORE CHILI SHRIMP AND RICE image

Yield 2

Number Of Ingredients 16

For sauce:
2 teaspoons peanut oil
2 tablespoons fresh chopped ginger
14-ounce can crushed tomatoes
2 tablespoons sugar
2 ½ teaspoons each: soy sauce, prepared chill paste
3/4 teaspoon salt
For Shrimp:
1 tablespoon peanut oil
10 large fresh shrimp, peeled, deveined, butterflied
1 tablespoon each: ginger, minced garlic
1 1/2 cups cooked Jasmine or long grain rice
3 slices baby bok choy, blanched, drained
2 cilantro sprigs
8 drops sesame oil
1 lime wedge

Steps:

1. For sauce: heat oil in large skillet over medium heat. Add ginger cook 20 seconds. Add tomatoes; heat to a simmer. Cook sauce until thickened, about 10 minutes. Add sugar, soy sauce, chili paste and salt. Cook to blend flavors, 1-2 min. Set aside.(refrigerate excess sauce for other uses.) 2. For shrimp, heat peanut oil in medium skillet over medium heat. Add shrimp, cook 20 seconds. Add ginger and garlic; cook 15-20 seconds. Add ¾ cup chili sauce, simmer until shrimp are just cooked, about 2-3 minutes. 3. Pour shrimp mixture over cooked rice in large serving bowl. Garnish with Bok choy, cilantro, sesame oil and lime.