Every Wednesday, I can’t wait to pull apart the two newspapers I subscribe to and dig into the week’s food sections. I carefully scan the pages and make a mental list of intriguing offerings. Those that make the list get clipped and added to my recipe binder.
The recipe binder is a mishmash of newspaper and magazine clippings, Internet printouts and scribbled notes. It’s a great roadmap for the culinary paths I’ve taken, and those I have yet to travel. Last week, a recipe for Spicy Shrimp became my next destination.
This is the kind of recipe I like best: outstanding flavor and presentation with effortless preparation. The sriracha sauce definitely brings the heat, although the fire doesn’t overwhelm the other, equally attention-grabbing flavors.
I served the shrimp over rice and topped with minced cilantro. What a perfect blend of scents! A fragrant cloud of garlic, cilantro, sriracha and jasmine rice hung in the air for rest of the evening, causing me to make repeated trips to the kitchen just to breathe it in long after dinner was over.
I didn’t make any changes and I wouldn’t recommend any. This recipe works exactly as is.
Adapted from the Akron Beacon Journal
(Makes 4-6 servings)
1/3 cup Thai sriracha sauce or other hot sauce (I found sriracha sauce in the ethnic aisle of my local grocer)
1/3 cup olive oil
1 teaspoon Worcestershire sauce
3 cloves garlic, crushed
1 handful cilantro, roughly chopped, plus more for garnish
1 teaspoon sugar
Salt (I used kosher)
Freshly ground pepper
1 lb. large, tail-on shrimp, peeled and deveined
Combine sriracha sauce, olive oil, Worcestershire sauce, garlic, cilantro and sugar. Season with salt and pepper. Place shrimp in 1-gallon ziplock bag and pour sauce over shrimp. Make sure shrimp are thoroughly coated and let marinate in refrigerator for at least 30 minutes, or up to 2 hours (I let it marinate about 2 hours).
Drain and discard marinade; saute shrimp in large skillet over medium heat until opaque.
Serve shrimp with cooked rice and chopped cilantro.Powered by Sidelines