Welcome to my world!

I've developed a passion for cooking since childhood, but in the past six years, that passion has grown into a geeky obsession. I love cooking, baking, and most importantly, sharing the love of food with family and friends. I invite you along on my journey of food discovery and passion.

Tuesday, March 19, 2013

Spicy Sriracha Shrimp

Like spicy? If you do and haven't discovered the greatness of Sriracha, this recipe is for you.  For the unfamiliar, Sriracha is like a spicy hot wing sauce with extra garlic.  It's pretty spicy, so if you aren't a fan of of that, rachet down the quantity of the sauce and substitute chicken broth or something not spicy. A couple of years ago, I saw a recipe in Bon Appetit magazine by a chef named Sean Baker from the restaurant Gather.  It was called "Buttered Shrimp" and involved the greatness of Sriracha with butter, mint, and basil.  I liked the idea of Sriracha and butter, but not necessarily the rest of the ingredients.

After two years of saving the recipe, I finally got around to experimenting this week.  Out was the lemon and mint.  In was green onion and lime zest.  I also lowered the amount of spice to our taste.  I cannot say this is a recipe for young families, but it would be great for a quick adults-only dinner or could easily be modified to turn this into an appetizer for a party.  I've given two variations as well.  One incorporates vegetables for a curry-style supper and the other modifies the recipe for serving as an appetizer. Happy eating!

A great balance of spicy, herbaceous, and tangy flavors

Spicy Sriracha Shrimp

Serves 3 - 4 (Main dish)
2 Tbsp butter
5 Tbsp Sriracha
3 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 lb medium shrimp, peeled and deveined (about 31-40 count)
1 Tbsp lime zest
2 Tbsp basil, minced
2 Tbsp heavy cream

Melt butter in non-stick skillet over medium heat.  Add Sriracha and stir to combine.  Add in garlic and green onions and saute 1 - 2 minutes.  Add in the shrimp and saute until cooked through, 5 - 8 minutes.  When nearly cooked, add in the lime zest, basil, and heavy cream.  Serve with rice and vegetables.

*To make this a heartier Thai curry-style dish, on medium heat, add 2 tsp. oil to a skillet and saute some chopped bell peppers (of various colors) - about 1 - 2 cups, 8 oz quartered baby bella mushrooms, and a can (about 15 oz) of quartered artichoke hearts in water, drained.  Once heated through and cooked to your liking, remove from heat and place in a bowl.  In the same skillet, prepare the shrimp, substituting coconut milk for heavy cream.  The sauce should be slightly looser, so add a couple extra tablespoons of the coconut milk and more Sriracha to your taste as needed.  Also increase lime zest to 2 Tbsp.  Combine with the vegetables.  Serve with jasmine rice.

* To make this into an appetizer, slice a long, thin baguette and toast slices in the oven at 350 degrees until crispy.  Prepare shrimp as directed, but zest 1 additional Tablespoon of lime zest and 1 Tablespoon of basil for garnish.  Once bread is toasted, place 1 - 2 of the prepared shrimp on each toast (whatever fits), then sprinkle with zest and basil.  Serve immediately.  If you want, mini frozen shrimp (thawed) may be used instead of large shrimp (they will cook in 1 - 2 minutes) to serve shrimp toast style.

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