Vietnamese Pineapple-Shrimp Sauce

• 2 tablespoons peanut oil
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 serrano chili, seeded and minced
• 6 ounces shrimp, peeled, deveined and finely chopped
• 2 cups finely chopped fresh pineapple
• 1 cup pineapple juice
• 3 tablespoons Asian fish sauce
• 1 tablespoon Vietnamese or Thai chili sauce, or more, to taste
• 2 teaspoons fresh lime juice or rice vinegar
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 3 tablespoons chopped fresh cilantro
• Pinch of salt, if desired

1. Heat oil in a wok or saute pan over medium heat.
2. Add garlic, shallots and chili, and stir-fry until they just begin to brown, about 1 minute.
3. Add shrimp, and stir-fry until opaque, 2 minutes.
4. Stir in the pineapple and pineapple juice, and bring to a boil.
5. Stir in the fish sauce, chili sauce, lime juice, pepper, sugar and cilantro, and bring to a boil.
6. Reduce heat, and simmer until sauce is thick and richly flavored, 3 minutes.
7. If desired, add pinch of salt or dash of chili sauce.
8. Puree sauce in a food processor.
9. Serve at room temperature.

peanut oil, garlic, shallot, serrano chili, shrimp, fresh pineapple, pineapple juice, fish sauce, chili sauce, lime juice, black pepper, sugar, fresh cilantro, salt

Taken from cooking.nytimes.com/recipes/9605 (may not work)