Matt's Shrimp
Anna Boros Solinsky
ingredients
- mix all in one skillet:
- 1.5 lbs jumbo raw shrimp, unpeeled (21-25 approx)
- 6 T unsalted butter
- 3 T olive oil
- 3 T chili sauce (adjustable for level of spiciness-this is the key
- ingredient-will determine the overall flavor-I use Guilin Chili Sauce
- made by Amoy-available in Chinatown grocery shops among other places)
- 1.5 T lemon juice
- 1 T worcestershire sauce
- 2 cloves minced garlic
- 1 t minced fresh parsley
- 3/4 t liquid smoke
- 1/2 t dried oregano
- 1/2 t paprika
- 1/2 t dried thyme
- 1/4 to 1/2 t hot pepper sauce (tabasco is perfect)
- salt, black pepper and cayenne pepper, to taste
directions
- 1
rinse shrimp in cold water. pat dry. set aside.
- 2
in a large skillet, combine butter, oil, chili sauce, lemon juice,
- 3
worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika,
- 4
thyme and hot pepper sauce. add salt, pepper, and cayenne pepper to
- 5
taste. bring mixture to a simmer, stirring constantly; simmer 5
- 6
minutes, stirring frequently.
- 7
add shrimp. turn heat to high and cook, stirring often, 5-10 min, or
- 8
until shrimp curl and turn pink. (i flip them all about halfway) do
- 9
not overcook. serve immediately with lots of napkins. (and lots of
- 10
bread and a simple salad with mesclun/spinach, olive oil and balsamic
- 11
vinegar-eat with your hands, helps to clean the shrimp sauce in
- 12
between bites)
Source: Anna Boros Solinsky
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