Spicy shrimp for two

shrimp7I don’t frequently cook seafood. It’s not that I don’t like it, but my mom nor my grandma do, so neither cook it. Therefore, I don’t really know how to cook it. I like it, though, and I’m going to try to think about going out of my comfort zone and preparing it more often.

From what one of my friends has told me, most people just stick fish in the oven to cook it. She says it’s pretty easy. I’ve found out on my own that shrimp is easier than that. All you really have to do is stick a little oil in a pan, throw in the shrimp, let them get pink on one side, flip them and let them get pink on the other side. Voila.

 

shrimp1shrimp2I saw this recipe, and it easily made it to the top of my list of things to cook. Firstly, it sounds delicious. And lastly, I’m 100% confident about my shrimp-cooking skills.

I’m glad I made room for it at the top of my recipe stack. This is quick, easy and tasty– the top three things that I look for in a recipe. Plus it has a nice little spicy kick.

 

shrimp4PS The Food52 Cookbook is great. If you’re in the market for some new recipes, check it out.

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Spicy shrimp for two
adapted from The Food52 Cookbook
makes 2 servings
five-stars

 

 

Notes: The original recipe makes a much larger amount. I only needed two servings, so that’s what I made. Leftover shrimp isn’t very tasty, either.

I always use frozen shrimp that have already peeled and deveined, but feel free to use whatever you prefer. Do use large shrimp, though.

 

2 tablespoons Sriracha
2 tablespoons olive oil
½ teaspoon Worcestershire sauce
1 clove of garlic, pressed through a garlic press
a handful of cilantro, roughly chopped
½ teaspoon sugar
¼ teaspoon kosher salt
⅛ teaspoon black pepper
12 ounces large shrimp, peeled and deveined
vegetable oil

1. In a gallon sized plastic bag, combined Sriracha, oil, Worcestershire sauce, garlic, cilantro, sugar, salt and pepper. Add shrimp, and mix together in the bag. Place in the refrigerator and marinate for about 3 hours.

2. Heat one glug of vegetable oil in a heavy bottom skillet (I used cast iron) over medium heat. As soon as it’s on the verge of sizzling when you flick in a drop of water, add ½ of the shrimp. Cook for about 2 minutes, and then flip and continue to cook until both sides are pink, about 4 minutes total. Transfer the shrimp to a serving dish, and repeat, cooking the second batch of shrimp.

3. Sprinkle with a bit more chopped cilantro and enjoy.

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