"Heinz 57" Shrimp - Garlic Oil

This sounds like so excellently-good a sauce and I like the taste of
oriental oyster sauce that I am sending it out untried.
Maybe make 1/2 a recipe to try it but go ahead and make garlic
oil and use to brush poultry or steak or in any salad dressing
[all or part of the oil], etc... sheila

"Heinz 57" Shrimp
Serves 6
http://www.globalgourmet.com/food/special/1999/chinn/shrimp.jpg
These are called "Heinz 57" Shrimp because we use Heinz catsup to
make them. The marinade produces a "Chinese" barbecue sauce, which
is quite smooth and does not overpower the shrimp. Use this marinade
to roast or barbecue other mild meats, such as pork loin or chicken.

2 cups ketchup
1 teaspoon white pepper
2 tablespoons sugar
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup dry sherry
1/2 cup water
1-1/2 cups Garlic Oil
3 pounds medium unpeeled shrimp
2 large white onions, sliced
8 cloves garlic, chopped
4 scallions, chopped
Combine the catsup, pepper, sugar, oyster sauce, soy sauce, sesame oil,
sherry, and water in a small bowl, and set aside.
In a large sauté pan or wok, heat the garlic oil over medium heat.
When the oil is hot but not smoking, add the shrimp and cook quickly
for about 1 to 2 minutes, or until the shells turn bright pink.
Immediately add the sliced onions and stir.
Add the chopped garlic and cook until the onions become soft and
translucent, about 2 or 3 minutes.
Remove from the heat and stir in the sauce mixture and the scallions.
Return to the heat for a few more seconds, until hot.

Garlic Oil
Yields 1 quart
Garlic oil is our "secret weapon." We use it in sauces and for sautéing.
It is delicious drizzled over plain rice, baked potatoes or pasta, in salad
dressings, and in marinades. Once you have used this you will want to
keep some on hand, Store it in the refrigerator for up to 6 weeks.
The oil may become cloudy and solid if kept in the refrigerator; but
let it warm to room temperature and it will revert to its clear; liquid state.

1 quart corn, canola, or olive oil
3 heads garlic, cloves separated, peeled, and chopped
1 thin slice of ginger, about 2 inches long
1/2 small white onion, peeled and chopped
In a deep saucepan over medium heat, heat the oil to 200°. When you
hold your hand over the oil, it should feel moderately hot.
Add the garlic, ginger, and onion.
Reduce the heat and cook the mixture for about 20 or 30 minutes, or
until the onion and garlic have rendered all their flavor
and turned a light golden-brown color.

Do not let the garlic turn black, or the oil will taste bitter.
Turn off the heat and let the oil cool.
Pour the mixture through a fine strainer and make sure there are no
specks or flakes of the onion, ginger, or garlic left in the oil.
Transfer into a clean, dry, nonporous container.