Found this spicy shrimp recipe in the Parade magazine and actually really liked it. It is originally from the cookbook See You On Sunday by NY Times editor Sam Sifton. Super simple, little bit spicy and made a great Easter appetizer. The kick made it great. 2020 new recipe #29. Bon appetit!
8 T unsalted butter
2 large cloves of garlic, minced
2 T sriracha
3 limes juiced
salt and pepper to taste
3 lb large shell on shrimp
1 jalapeno, seeded and chopped, optional
3 T chopped cilantro
In a small saucepan over low heat melt 2 T of the butter. Add garlic, cook stirring 2 minutes. Add remaining 6 T butter to pan. When butter melts and begins to foam stir in the sriracha, lime juice, salt and pepper. Turn off heat and set aside.
Cook shrimp in boiling salted water for 2 minutes. Don't overcook. Drain in colander.
Combine shrimp and sauce, tossing to coat. Add jalapeno if desired and cilantro. Toss.
Bon appetit!
8 T unsalted butter
2 large cloves of garlic, minced
2 T sriracha
3 limes juiced
salt and pepper to taste
3 lb large shell on shrimp
1 jalapeno, seeded and chopped, optional
3 T chopped cilantro
In a small saucepan over low heat melt 2 T of the butter. Add garlic, cook stirring 2 minutes. Add remaining 6 T butter to pan. When butter melts and begins to foam stir in the sriracha, lime juice, salt and pepper. Turn off heat and set aside.
Cook shrimp in boiling salted water for 2 minutes. Don't overcook. Drain in colander.
Combine shrimp and sauce, tossing to coat. Add jalapeno if desired and cilantro. Toss.
Bon appetit!
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