Creole Chinese Cooking - Chili Garlic Shrimp

Searing ShrimpPhoto byM Henderson

I love Chinese food, so I cook it at home a lot. To put my Creole spin on Chinese dishes, I use Creole or Cajun seasoning and sometimes stew ingredients a little, rather than strictly stir-frying them.

This Chili Garlic Shrimp gets its flavor from Pat-N-Da-Pot Bold & Spicy Cajun seasoning. It has no MSG and is low in sodium.

Ingredients

• One pound cleaned, deveined shrimp
• 1 Tablespoon Pat-N-Da-Pot or other Creole/Cajun seasoning
• 2 heaping Tablespoons corn starch
• 3 Tablespoons neutral cooking oil, such as avocado
• 1/2 onion, sliced
• 3 garlic cloves, minced
• Thumb-sized piece of ginger, chopped fine
• 3 Tablespoons of sriracha, or hot sauce (I like to use Crystal brand hot sauce)
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 3 Tablespoons brown sugar
• 1/2 cup water
• Sesame seeds, sliced green onions, and sliced hot chili pepper for garnish (optional)

Directions

1. Make sauce: Mix together sriracha or hot sauce, soy sauce, sesame oil, brown sugar, and water. Set aside
2. Season shrimp with Pat-N-Da Pot, and coat with corn starch.
3. Add 2 tablespoons of oil to wok and heat to almost smoking.
4. Add shrimp to the wok and sear until golden, about 1 minute per side.
5. Remove shrimp and set aside.
6. Add the remaining tablespoon of oil to the wok.
7. Add ginger, stir-fry for about 30 seconds.
8. Add garlic, continue to stir fry for a few seconds more.
9. Give the sauce a good stir, and add it to the wok.
10. Simmer for about 3-5 minutes.
11. Add shrimp back to the wok. Stir and heat to bubbly.
12. Remove from heat and sprinkle with garnish, if desired.
13. Serve over hot rice.