Spicy Chili Oil Shrimp

Just enough spicy chili oil to knock your socks off!

Ingredients:

300g (11 oz) 16/20 sized shrimp

2 tbsps chili crisp oil, divided

1 tbsp vegetable oil

1/2 cup sliced celery

a handfull of green and/or yellow beans, julienned

1/2 cup julienned carrots

1 tsp minced garlic

1/2 tsp minced dry onion

salt and pepper to taste

2 tbsps water

black sesame seeds to garnish

 

Clean the shrimp and pat dry. Toss with 1 tbsp chili oil (don't forget to stir it first). Refrigerate for about 30 minutes. And just a note here: your Spicy Chili Crisp Oil may NOT be peanut free!

Heat vegetable oil in a skillet to medium. Add celery, beans, carrots, salt and pepper cooking 4-5 minutes. Add the garlic and minced onion for 1 minute then add the water . Remove to a bowl and keep warm.

Heat 1 tbsp chili oil in the same skillet to medium high. Add the shrimp in a single layer and cook 2-3 minutes without moving them. After 3 minutes flip them for another 2-3 minutes, then toss in the vegetables and heat through. 

Plate and garnish with sesame seeds.

Serves 2

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