"Shrimps with Chili-Garlic Sauce"

Hi there!
I mentioned earlier that since my husband doesn't like the "ampalaya", then I would have to cook another dish for him tonight, right?
Well, I reserved half the portion of my shrimps for this other dish, and I thought of making a variation to my favorite "Shrimp Scampi" that I normally serve over thin spaghetti noodles.
Here I added the chili-garlic sauce - the one that I bought from the Asian store. You may use any kind of hot sauce, or any thicker spicy sauce like Cholula. I tried it before with shrimp and it was good!
I thought of replacing the usual white wine (in other Shrimp Scampi recipes I read online) with red wine instead. I suggest that you use the red wine that you actually enjoy drinking - in our case, we like Shiraz, and it's available in my kitchen. Whenever I use it in red sauces, it thickens it and somehow sweetens the dish.
You'll notice I added a lot of tomatoes here - I just love tomatoes, and I guess you can put less if you do not enjoy tomatoes like I do.

The dish came out quite delicious ha. As usual, my husband wanted it with rice, and I served it with some steamed spinach as well. Busog ang asawa ko!

Hope you like this dish too. Enjoy!

- Chichay

(PS: Did I tell you this shrimp dish is like "pulutan"? Yeah, we had beer with our dinner, He had some ale and I had double-chocolate stout!)

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"Shrimps with Chili-Garlic Sauce"


Ingredients:

• 2 tablespoons olive oil or unsalted butter


• 5 large cloves garlic, minced (about 4 teaspoons)


• 2 medium shallots, thinly sliced (about 1/3 cup)


• 2 medium tomatoes, chopped (remove seeds)


• 1 1/4 pounds shrimps, peeled and deveined


• 1/3 cup red wine (or beer!)


• juice from 1 lemon


• 2 tablespoons chopped fresh parsley, plus more for garnish (you can use dried parsley, but soak it in some olive oil before cooking)


• 1 tsp. chili-garlic sauce or any hot sauce (Cholula or Tabasco will do)


• some salt and pepper

How To:

- Heat the oil in a large skillet over medium heat.
- Add garlic and shallots and cook, stirring until softened but not browned, for about 3 minutes.

- Add shrimp, wine, and lemon juice, chili-garlic sauce and cook until the shrimp are bright orange (do not overcook)
- Stir in the parsley, salt and pepper.
- Serve on a bed of steamed spinach, with a side of rice, or garlic toast.