Pineapple Shrimp with ketchup Sauce

I always keep one bag of shrimp in freezer and who doesn't have ketchup in the house.  This flavor come from sweet pineapple, acidly catch-up,  umami from shrimp by itself .  It's a little bit messy dish, but succulent enough.  Most of all, you can fix this dish in no time. 

Ingredient:

1. 20 ex-large or jumble shrimps divine, clean and pat dry by kitchen towel. ( I like it with shell on, because it got more flavor like the steak with the bone)

Flavor:

1. 2 tablespoons ginger finely chopped.

2. 1 medium onion 11/2 inch square chopped.

3. 1 scallion diced, separate the white head and green end apart.

4. 1 cup catchup.

5. 1/4 cup dry white wine.

6. 1/4 cup pineapple juice and pineapple cubed from can.

7. 1 hot Chill pepper for the flavor but don't open the skin, seed is the heat where it comes from, and the longer you cook, the hotter you get. ( if you like it spicy).

8. 1 teaspoon basamic vinegar.

Lightly oil the saute pan, high heat bring to the smoking point. Put in the shrimps, seal it on one side till lightly brown and red, then turn the other side. ( Try not to touch it, and turn it once). Shrimp will be like half way done, take the shrimps out on the plate. Turn the heat low, add in about 2 tablespoon oil and ginger to the pan stir until the fragrant comes out then join the onion and salt, keep saute when the onion soft a little, add in wine and catchup, and the pineapple juice and the whole hot pepper, turn the heat high, bring to the broil then check the salt level and sprinkle some cayenne pepper, put the shrimps back to the saute pan, bring to the broil again then turn off the heat right away, add in basamic vinegar and pineapple cubes.

Kids like this dish without spicy, if you add some clam juice will bring it all the way to the top. Good with rice or dig in the bread.