Monday, May 16, 2011

Spicy Sriracha Shrimp

Tonight was the first night I have ever steamed an artichoke. Is that weird? Heinz came to the rescue with cooking, preparing and eating the artichoke. I'm not sure why I never tried to cook a fresh artichoke before, but the first thing that comes to mind is someone telling me (when I was a kid) that if I ate the prickly parts of an artichoke, I would die. Could that be it? Ah, crazy.


It's kind of strange to think that I have never actually cooked a fresh artichoke before. New Bee over here. Artichokes are a wonderful appetizer and it's kind of fun to peel all the leaves to get to the heart.

OK, OK to the main dish...

If you like hot & spicy shrimp, then this one’s for you.

Here is the Star of the show:



Spicy Sriracha Shrimp
24 large shrimp without tails (I used pre -cooked shrimp, because it was easy)
½ c. Sriracha Hot Sauce
1/3 c. olive oil
2 ts. Worcestershire Sauce
4 cloves crushed garlic
2 ts. Sugar (I used a non-calorie sweetener)
A couple handfuls of fresh cilantro + some for garnish
Salt & Pepper to taste

1.)    Whisk together Sriracha, olive oil, Worcestershire sauce, garlic, sugar, salt, pepper, & cilantro AND pour into a large 1-gallon plastic bag.
2.)   Put shrimp into 1 gallon plastic bag & marinate in fridge for 2 hours or longer (longer is better).
3.)   Sauté Shrimp in skillet –about 6 minutes for precooked shrimp and sprinkle with fresh cilantro.

I served this with whole wheat rice & steamed asparagus. Yes, it was good. Note: You can alter the recipe by adding a little more or less sriracha depending on how many shrimp you are serving or what your heat preference is.

A pretty spicy dish with a little fire in the throat
that is MmmHmm Tasty.