Roy’s Rim Fire Shrimp with Pineapple Chili Sauce

Chef Roy Yamaguchi shares this amazing recipe for one of his spicy favorites!

5

Recipe

Adjust Servings

Yield
Shrimp
Recipe CategoriesAppetizers & Snacks Asian Fish & Seafood

Ingredients

Rim Fire Marinade

1⁄2Cupoyster sauce
1⁄4Cupsweet chili sauce
1Tablespoonchili garlic sauce
1Teaspoonground ginger
1Teaspoongarlic powder
2Teaspoonsesame oil
48piece(s)black tiger shrimp, 16/20 size

Pineapple Chili Sauce

1Tablespoonand 2 teaspoons of brown sugar
1Cupfresh pineapple, finely diced
1Cuppineapple juice
1piece(s)1 inch piece of ginger, smashed
2stalklemongrass, smashed
3Tablespoonrice wine vinegar
4Tablespoonsugar
3TablespoonSriracha chili sauce
2Clovegarlic, smashed
1⁄2TeaspoonSalt
2Tablespooncornstarch
3Tablespoonwater

Instructions

Rim Fire Marinade

  1. Peel and devein the shrimp.
  2. Combine all the above ingredients and marinate for 10 minutes.
  3. Sear shrimp in a hot non-stick skillet or grill for one minute, or until the shrimp turns opaque.
  4. Serve shrimp hot with Pineapple Chili Sauce.

Pineapple Chili Sauce

  1. Melt 1 tablespoon and 2 teaspoons of brown sugar in a non-stick skillet over medium heat.
  2. Add the pineapple and sauté gently until golden brown and caramelized. Reserve.
  3. In a small sauce pan, combine the rest of the ingredients, except for cornstarch and water, and simmer for 10 minutes.
  4. Stir the cornstarch and water together, then add to simmering sauce. Stir for 3 minutes, until thickened.
  5. Strain and add caramelized pineapple.

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