Foo Foo Mama Choo Szechwan Shrimp
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 2 tablespoons High River Sauces Foo Foo Mama Choo Smokin Ed's Carolina Reaper Sauce
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 4 cloves garlic, minced
- 12 ounces cooked shrimp, tails removed
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, High River Sauces Foo Foo Mama Choo Smokin Ed's Carolina Reaper Sauce, and ground ginger. Set aside.
- Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened
About the Sauce: "Foo Foo Mama Choo is a complex sauce. But it comes off simple. The label says it's a little Asian, a little Southern Country, but I say it's a lot unique. The natural blending of new flavors with favorite ingredients creates a veritable concert of smooth flavor. Kinda like when Jimmy Page and John Paul Jones played with the Foo Fighters in 2008 at Wembley (get it? Foo Fighters? Foo Foo Mama Choo?! Ok, fine....never mind..). Complex notes of "secret spices", ginger, Reaper Pepper, Roasted Red Peppers, and soy sauce, along with the more simple harmony of roasted tomato, onion and garlic come together nicely thanks to the backup band of rice wine vinegar, brown sugar, and white pepper. And did I mention it's HOT!? The Carolina Reaper, with world record heat, packs a big punch. But it is a sweet pepper, with a great citrusy note, and High River has managed to layer it, control it, and deliver it with the finesse of a fine sound board engineer! Yes sir, ladies and gentlemen, just like the music legends I mentioned, Foo Foo Mama Choo masters its sound and harnesses the raw energy of the World's Hottest Pepper in unique and memorable fashion!!!"