Ever since leaving Thailand, I can't quite get the flavors out of my mind. I experienced so many wonderful tastes and flavors there. While I'm certainly no master chef of Southeast Asian cuisine (...yet :P), I decided to put together this simple and enjoyable recipe, bringing back some of the flavors we'd experienced in Thailand. The ingredients are simple and involve incorporating some flavors from the spicier end of the spectrum. The sweet tartness of vinegar and sugar helps balance out the spicier smoked chili peppers. I simply used some Sweet Chili Sauce to bring a sweet spice to the shrimp. :) I made my own sauce, but you could easily purchase the same sauce at the grocery.
Yield: 4 servings
|1 pound||shrimp, cleaned|
|1/2 cup||sweet chili sauce|
- Gather all materials.
- Combine the shrimp and the sweet chili sauce. Marinate if desired.
- Cook shrimp in a pan, making sure not to overcook.
- (optional) Heat up any additional sauce to use as a dip or pour over shrimp.