Tangerine Hatch Chile Asian-Glazed Shrimp

A sweet and spicy, quick weeknight meal using Hatch Chiles and Tangerine Hatch Chile Not Ketchup dipping sauce.



Cook rice according to package directions.

While rice is cooking, place Tangerine Hatch Chile Not Ketchup dipping sauce, hatch chiles, soy sauce, water and honey in a medium sauce pan.

Bring mixture to a boil and gently simmer until the sauce has reduced and has thickened slightly - about 5 minutes.

Meanwhile, bring a large saucepan filled with lightly salted water to boiling.

Add the shrimp to the boiling water.

Cook for 1 to 3 minutes or until the shrimp are pink and opaque.

Drain and rinse shrimp in a colander under cold running water.

Place shrimp in a clean bowl and pour 1/2 cup of the cooked sauce over them. Toss gently to coat.

Serve shrimp over a bed of hot rice and top with sliced green onions and sesame seeds.