Cooked in beer and a spicy sauce, these shrimp will knock you on your butt!
- 2 tablespoons canola oil
- 1 onion chopped
- 6 cloves garlic chopped
- 2 tablespoons minced fresh ginger root
- 2 pounds large shrimp peeled and deveined
- 1 pinch salt
- ½ teaspoon ground black pepper
- 1 tablespoon red pepper flakes or to taste
- ¾ cup beer
- ¼ cup ketchup
- 1 tablespoon white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon toasted sesame oil
- 3 green onions chopped
In a big skillet on high heat, heat the canola oil, then cook and stir the onion, garlic, and ginger just until fragrant, about 15 seconds. Add in the shrimp, salt, and black pepper, then cook and stir that stuff until the shrimp turns slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and get the sauce boiling.
Dissolve the cornstarch in the water, and stir that into the sauce while it's still boiling. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat loses its transparency in the center, about 5 minutes. Stir in the sesame oil and take everything off the heat. Sprinkle with the green onions.