In the last few years, Sriracha sauce has become very popular. I remember using it in Thai restaurants years ago but now its become a popular condiment at home. The spicy sauce is a paste of chile peppers, distilled vinegar, garlic, sugar and salt. Its really spicy but delicious on just about anything.
I saw a recipe in Bon Appetit magazine that was easy but loaded with flavor. I made a few small tweaks, but this is the basic recipe. It is pretty spicy so you may want to dial back on the amount of Sriracha sauce. This dish makes a great appetizer or serve over a bed of rice with a salad for an easy weeknight dinner.
- 1 lb wild caught gulf shrimp, shelled and deveined
- 2 TBSP unsalted butter
- 5 TBSP Sriracha sauce
- 5 garlic cloves, diced
- 2 TBSP fresh basil leaves, chopped
- 2 TBSP fresh mint leaves, chopped
- 2 TBSP lemon zest
Place butter and Sriracha sauce in a large stainless steel skillet, stir until butter is melted. Add garlic.
Add shrimp and cook for 2-3 minutes until shrimp is almost done.
Add lemon zest (I usually zest it right over the pan), mint and basil leaves. Gently toss to coat shrimp in herbs. Serve immediately.
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