Missing in action

I have been busy, working for Triangle Char/Bar Grill making desserts since October!  It is keeping me busy...in addition to my other job for Roper-St. Francis. 

Desserts are fun but we need REAL food! 

SPICY SHRIMP IN CHILE SAUCE

2 tbsp sugar

3 tbsp water

2 tbsp vegetable oil

1 small red onion cut into 1/2 inch wedges

3 cloves garlic minced

1 1/2 lbs large shrimp, shelled and deveined

2 serrano chiles, seeded and minced

1 1/2 tbsp Asian fish sauce

1 1/2 tsp freshly ground pepper

4 scallions cut in 3" lengths

2 tbsp coconut milk mixed with 2 tbsp water

Mix sugar with 1 tbsp water and cook over high heat, stirring until sugar is dissolved.  Cook without stirring until deep amber color forms, 2-3 min.  Remove from heqt.  Add 2 tbsp water.  Transfer to small heat-proof bowl. 

Heat wok over high heat.  Add oil and heat until beginning to smoke.  Add onion and garlic, cook 1 minute.  Add shrimp. Cook 1 minute. Add chiles, fish sauce, pepper, scallions, and caramel.  Cook over moderate heat, stirring occasionally until shrrmp are pink and curled, about 5 miinutes.  Add coconut milk and cook until slightly reduced about 1 minute.  Serve with white rice.