1 lb shrimp peeled and deveined
5 small sweet peppers diced
4 scallions diced
2 cups cooked basmati rice
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup water
1 TB minced garlic
1 TB crushed red pepper flakes
1/2 TP salt
3 TB ketchup
Sauté peppers and scallions, remove from heat
Sauté shrimp
In sauce pan over medium heat cook bring sugar, vinegar, and water to a rolling boil.
Add garlic, red pepper flakes, salt, and ketchup whisk together
Reduce heat, simmer for five minutes
Add back peppers and scallions, top with 1/2 the sauce mixture and simmer five minutes
Remaining sauce maybe stored in airtight container in refrigerator for up to one week.
Serve shrimp over rice.
