I always keep tiger shrimp in my freezer so that after a busy day at work I can cook up a nutritious dinner without a trip to the supermarket. This recipe is a good cure for jetlag, too – one I ‘invented’ after a long flight home. Ravenous and tired, I could find only ketchup and frozen shrimp. (To defrost, I run them under the cold tap then under warm water for a few minutes.) These are now known as my lazy yet tasty ketchup shrimp. The ketchup reduces to a sticky sweet coating on the shrimp: if you keep the shells on, they taste even better, but it’s up to you.
© 2006 Ching-He Huang. All rights reserved.