Chili shrimp hot ticket for Tahoe |

Chili shrimp hot ticket for Tahoe

Simone Grandmain
Special to the Sun
Courtesy Simone Grandmain

TAHOE/TRUCKEE, Calif. — My brother’s got the whole package: Super cute kid, pretty wife who gives me tasteful and expensive hand-me-downs, and great recipes. This trip to visit him in Carlsbad, Calif. (pretty place, by the way) was exceptionally pleasant and fruitful for moi.

First of all, his son, Landon, finally decided to call me by own name as opposed to “Kelly” (his other aunt); Ashley, his wife, gave me new (tags still on!) wardrobe items and my brother Gineau busted out his secret culinary masterpiece — Chili Shrimp. Not since Bali or Singapore have I had such a perfect prawn. Hot off the heals of such demonstrations of generosity I decided to spread the love. Pay it forward, so to speak. And so here it is…

Chili Shrimp


2 lbs. large shrimp, raw, cleaned and shelled

2 tbls. ketchup

2 tbls. dry sherry

2 tbls. sweet chile sauce, like Mae Ploy

2 tbls. fresh lemon juice

2 tbls. soy sauce

1 tbls. sugar

3 tbls. vegetable oil

2 medium jalapenos, seeded and minced

2 cloves garlic, minced

1 tbls. lemon grass paste (I use Gourmet Garden, located in the produce section at most grocery stores)

1 tbls. fresh ginger, minced

4 scallions, thickly sliced

1/4 cup chopped cilantro

Preparation: In a small bowl combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar. Heat two tablespoons of oil in large skillet. Add the shrimp and cook over high, turning them once, until they start to curl and turn pale pink. About two minutes. Add remaining one tablespoon of oil to the skillet with the jalapenos, garlic, lemongrass and ginger and cook, stirring, for about one minute. Add the scallions and the ketchup mixture and stir fry for 30 seconds. Stir in the cilantro and serve with steamed rice.

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