Sweet Chili Shrimp with Snow Peas

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Sweet Chili Shrimp. Say that five times fast! This dish comes together so quickly, you'll have dinner on the table in a flash and the sauce is so good, you just might find yourself pouring it over your cornflakes in the morning. Try to find shrimp that's been shelled and deveined to save a lot of time. If you like it extra spicy, use a bit more siracha (you can find it, along with the rice noodles next to the other Asian ingredients). I used Thai Kitchen rice noodles, but you can subsitute an equal portion of angel hair pasta or even steamed white rice.

Let's wok and roll (sorry, couldn't resist)...

Heat some oil in your wok or skillet and add the shrimp and snow peas and cook until the shrimp is pink and nearly cooked through.

In a small saucepan, combine the ingredients for the sauce and cook until the sugar is dissolved and the sauce thickens up a bit.

Meanwhile, cook the noodles according to the package directions.

Pour sauce over shrimp and snow peas, stirring to combine:

Serve over noodles and garnish with sesame seeds.

Sweet Chili Shrimp with Snow Peas

serves 4

For the Sauce:

• 3 cloves garlice, minced
• 2 Tbsp sugar
• 2 Tbsp oil (canola or grapeseed)
• 3 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1 tsp chili sauce
• 1 tsp siracha (the one with the rooster)
• 1 tsp cornstarch dissolved in 1 Tbsp water

For the stir-fry:

• 1 Tbsp oil
• 1 lb peeled, deveined shrimp
• 8 oz. snow peas
• 8 oz. thai rice noodles (or angel hair pasta)
• 1 tsp sesame seeds (for garnish)

1. In a small sacuepan, combine sauce ingredients (except for cornstarch). Bring to boil, stirring to dissolve sugar; add cornstarch mixture and stir until slightly thickened (about 1 minute).
2. Heat oil in wok or large skillet over hight heat; add shrimp and snow peas and cook, stirring occasionally for 5 minutes or until shrimp is pink and cooked through.  Add sauce and stir to combine.
3. Meanwhile, cook noodles in boiling water, according to package directions. Drain and add to wok or serving platter and combine with shrimp and snow peas. Garnish with sesame seeds.

**Wine Suggestion: We had this with a 2009 Estate Rose` from Chamisal Vineyards here in the Edna Valley. It would also pair nicely with a Pinot Grigio.



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