The image above, is in fact an image of one of my absolute favorite spicy shrimp recipes ever. Last week, to capitalize on the perfect weather we've been having, Paul and I hosted taco Sunday for friends. I made a giant pot of molé the night before and marinated a 5lb chuck roast overnight for some meltingly tender shredded beef tacos. I also picked up some cod to make beer battered fish tacos and of course this all meant that I had to prepare some fresh guac too. But we needed an opener, something to start - and for that, good friend and cook extraordinaire, Jane (also known as ziggypiecrust), came to the rescue. For years she has been making some variation of quick sautéed shrimp to put out at parties. She originally cooked up a rosemary and garlic blend, which were also wonderful, but about 2 years ago, she switched to this version from Food 52. In Food 52's recipe, their shrimp are grilled on skewers, but for this one, you can skip the grill in favor of a saute pan. Jane omits salt and pepper, it doesn't feel necessary with the intensity of the sriracha, and she also prefers the use of lime at the end and I could not agree more.
Lovers of heat will go crazy for these super hot shrimp and I believe these are probably one of the easiest and quickest things you can whip up as an appetizer. I noted the use of jumbo shrimp here simply because Jane and I think they taste better. She has used smaller shrimp in the past and they're good but they just don't soak up the flavors like the jumbos do.
1.5 or 2lbs jumbo shrimp (tails on, cleaned and deveined)
1/3 cup of Sriracha
1/3 cup of olive oil
3 cloves chopped garlic
handful of fresh chopped cilantro
1 lime (cut in wedges)
In a large bowl or ziplock bag, toss shrimp with sriracha, olive oil, garlic, Worcestshire, sugar, half of the cilantro. Allow them to sit in the fridge for at least two hours. When ready to cook, heat a large saute pan and throw in the shrimp. The shrimp cook quickly, so you only really need about 2 minutes on each side. It's best to turn on the vent because the spice from the sriracha as these cook, may smoke you out. We like to cook them on high to get a nice char on the edges of the shrimp. When the shrimp are done, set on a platter, add some extra cilantro, squeeze some lime over the top and place additional wedges on the plate for serving. Devour.