Oh, la la! This is a tasty sauce for shrimp!
It’s spicy, but light and good. It’s an old recipe from The Chicago Tribune, which I filed away. We really enjoyed the saucy shrimp, and I wonder why it took me so long to make it.
This is the first time I have used the chili-garlic sauce. If you’ve never tasted it, you’re in for a treat if you’re a garlic and chili sauce fan! As the ad says, “it’s a tempting blend of ground chilies and garlic. It has a full-bodied flavor that will make your mouth water.”
Combined with brown sugar, lime juice and scallions, it’s an enticing sauce and I wish I had doubled the recipe. I will the next time ~ and, I won’t wait so long!
Chile Lime Shrimp
1 teaspoon olive oil
Nonstick cooking spray
4 scallions (green and white parts), sliced thin
¼ cup lime juice
1 tablespoon garlic, minced
1 tablespoon Splenda Brown Sugar Blend
1 teaspoon Asian-style chili-garlic sauce
1 teaspoon seasoned pepper
9 ounces peeled and deveined raw medium shrimp
Add olive oil and a generous amount of cooking spray to a nonstick skillet over medium-high heat.
Add scallions and sauté for 3-4 minutes.
In a small bowl, whisk together lime juice, garlic, brown sugar and chili-garlic sauce.
Pour over scallions and simmer until reduced by half, 3-4 minutes.
Add shrimp and sauté until shrimp is pink and just cooked through, about 4 minutes.