If you love shrimp and enjoy a little spice, you will want to try this recipe. It is simple and not a lot of ingredients. Fresh shrimp is a must. If you don't want it too spicy you control the heat. This is great served with white rice and some like it with broccoli. I hope you enjoy this recipe.
Leave shells on shrimp. Using scissors, cut the shell of the back towards the tail, devein and wash.
Add ½ teaspoon sugar to ⅓ cup sherry and mix to dissolve. Marinate shrimp for 15 minutes to remove any fishy aroma and to enhance carmelization.
For the sauce, combine in a small bowl: ketchup, worcestershire sauce, soy sauce, honey, and dash of hot sauce if desired.
Pat the shrimps completely dry.
Coat a large, flat-bottomed pan with plenty of oil and heat to high temperature.
Add shrimp (one by one) using tongs and sear on each side for 20-30 sec. Do not crowd, and avoid steaming or boiling the shrimp. Turn each shrimp over one by one. Shrimps are done when they turn pink and opaque. Add shaoxing wine, then the sauce, coating well. Sauté the shrimps for another minute in the sauce, adding the cut scallions towards the end.