Sriracha Shrimp Scampi

Spicy sriracha sauce and loads of garlic add a flavorful twist to Shrimp scampi! A quick dinner that comes together in less than 10 minutes. Serve hot with crusty bread.

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I love cooking elaborate time consuming dinners. But, sometimes time doesn’t cooperate as much with all the homework and after school activities. On such occasions, I tend to pull out shrimp from the freezer. Frozen shrimps are great to have on hand and quick to thaw ( I place my shrimp in a bowl of water to speed up the thawing process).

Shrimp scampi has been a favorite in our family for a long time. It’s quick and we love..love shrimp! I added some sriracha into the recipe and boy, it’s finger licking GOOOD!

Serve with some crusty bread to mop up all the spicy sauce and a salad on the side, you have yourself a quick and scrumptious dinner.

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Love shrimp? Check out..

Thai Shrimp Tacos with Coconut-Curry Sauce and Cabbage-Scallion Slaw

Thai Shrimp Noodle Soup

Or can’t get enough spice? Check out…

Fiery Chicken on Hummus

Indian Style Fried Chicken Sandwiches

Buffalo Chicken-Garlic Bread

Tandoori Cauliflower Melts

Grilled Jalapeno Fish Taco bowl with Jalapeno Lime Rice and Grilled Tomato Salsa

Spicy Broiled Chicken Tacos with Cilantro Sauce and Carrot-Onion Salad

 

Sriracha Shrimp Scampi

Ingredients:

4 tablespoons unsalted butter

3 tablepoons extra virgin olive oil

2 tablespoons minced onion

4 garlic cloves, mined

1/2 teaspoon red pepper flakes

1 pound large shrimp, 21-25 count, peeled and deveined, tail left intact

2 tablespoons sriracha sauce

2 tablespoons heavy cream

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper powder

2 tablespoons chopped parsley

Preperation:

Heat butter and olive oil in a 9-inch cast iron skillet over medium heat.

Once butter is melted, add onion, garlic and red pepper flakes. Saute for 1-2 minutes, until garlic starts to get golden.

Add shrimp and cook until it is no longer pink (2-3 minutes).

Reduce heat to low, add sriracha, heavy cream, lemon juice, salt and pepper. Let simmer for 1 minute. Turn off heat and sprinkle parsley.

Serve piping hot with a crusty bread to mop up all the yummy sauce.

Serves 4-5 as appetizer or 2 as main course

 

 

 

 

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