My favorite condiment in the universe is Sriracha hot sauce. If you’ve never heard of it, you can find it in the Asian aisle at the grocery store- it’s a Thai hot sauce. Unlike other hot sauces, Sriracha has a nice blend of spicy, savory, and even sweet flavors. I put it on everything from seafood, to eggs, and even popcorn (my friend Rachel and I bonded over that one). It’s a great starter ingredient to build on in curries or stir fry dishes, but today I’ve chosen to use it as the star ingredient. “Buffalo” flavored items are on nearly any menu around town, and I wanted to play at those flavors by making buffalo shrimp as an appetizer for the Academy Awards. I don’t know if I’ll ever make hot-sauce dishes again without using a bit of sriracha in the mix. The vinegar you traditionally inhale disappears, and instead you are left with these slightly spicy, completely addicting shrimp. The cilantro and lime juice brighten up the sriracha even further and really give it a pop. I made these as an appetizer, but you can always use the recipe as a main course with white rice or salad topper with some punch.
Makes: 6-8 servings
Prep Time: 10 minutes Total Time: 15 minutes
24 shrimp, peeled and deveined
1 large garlic clove, minced
2 tsp butter
1 tsp vegetable oil
1/4 cup sriracha hot sauce
1/3 cup freshly chopped cilantro
juice of one lime
salt and pepper to taste
- Season the shrimp with salt and pepper.
- Heat a large skillet over medium high heat. Add the butter, vegetable oil, and garlic to the pan. Heat until it just starts to bubble. Add the hot sauce and shrimp. Saute for 6 minutes, or until the shrimp are just cooked through. There is nothing worse than overcooked shrimp.
- Remove the shrimp from the pan and toss with the cilantro and lime juice.
- Serve at your desired temperature; it tastes great hot or cold.
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Other Shrimp Dishes You May Enjoy: