It was warm(er) today. It was warm(ish) yesterday. It gon’ be warm(like) tomorrow… and I have Spring Fever B-A-D. Uh! I can barely stand it. I am over winter. I am not a cold weather gal anyway and this winter has kick my butt, and my mood, to the curb. The past few days I have smiled more, thought more positively, and generally had a better look on life. Its amazing what a looming Spring can do.
I cooked this a while back, but seeing it again made me think about shrimp, which made me think about Savannah, which made me think about summer, which made me think about no work, which made me think about bikinis, which made me think about the gym, which made me panic…. uh oh. I went a few too far. Let’s go back to thinking about summer. I know its months away… but its always on my mind.
I am also terribly sick of my winter food. I want seafood. I want corn. I want to want to eat outside on my patio! I JUST WANT TO GRILL!!!! Is that too much to ask?
So here is a recipe that is still completely appropriate for this time of year (boo) but gives you a little taste of what’s to come, Spring and Summer (yay!).
Its hot sauce Shrimp y’all.
I started by peeling and deveining about 20 or so shrimp.
Then I heavily sprinkled some Tony Chacere’s Cajun Seasoning on them.
I minced 4 cloves of garlic.
I heated up a skillet with a swirl of Canola Oil and added the garlic once the oil was hot.
I cooked the garlic until it began to turn golden. This is when it starts smelling good too.
I chopped a sprig of fresh rosemary and added it to the skillet as well.
Here are the ingredients that will make this dish truly special (I am not sure that “truly special” is a “cool” way to talk about a recipe… but I aint erasing it).
According to the pictures I am still sprinkling in rosemary. You can do it all at once.
Then I added in the shrimp. I cooked them on one side until they turned pink.
Then I flipped them to the other side until they were pink. Total cook time of this was less than 1 minute.
Then I removed the shrimp to a plate nearby. See you soon.
Add in 1/2 a cup of Amber Beer. I used Kirkland Beer. Did you know that Costco made beer? Its not too shabby. But I do feel weird about drinking beer that has the same label as bf’s socks.
I shook in a good amount of hot sauce (hence the name “Hot Sauce Shrimp”). I use Louisiana hot sauce. Its my favorite. Its approximately 7 or so tablespoons. Then I added in 7 or so tablespoons of Worchestershire sauce.
I squeezed in 1/2 a lemon to the mixture as well.
Then I brought it all to a boil and let it bubble for about 8 minutes. The sauce will significantly thicken up during this time and get all… saucy. I couldn’t think of another word.
I removed the pan from the stove eye once the sauce looked thick enough. I whisked in 6 tablespoons of cold butter and once the butter melted into the sauce, I threw the shrimp back in.
*As a side note, I added in onions and celery to the dish as well. I had them going in their own pan while the shrimp and sauce cooked. You could add in cooked potatoes, carrots, or any other veggie you’d want. I just had these on hand.
The shrimp needed to cook all the way and it took about another 3 or 4 minutes. Once the shrimp were cooked and covered in sauce….
I scooped the shrimp into bowls and served alongside some crusty bread.
The shrimp were hot, tangy, buttery, and delicious.
This recipe really added some pizazz to my dinner rotation. If you are feeling “Springy” give Hot Sauce Shrimp a try. Don’t forget the bread. You will want it to sop up that delicious sauce!
20 jumbo shrimp, deveined
Tony Chacere’s Cajun Seasoning, or any cajun seasoning
1⁄4 cup canola oil
4 cloves garlic, minced
1 sprig chopped fresh rosemary leaves
1⁄2 cup Amber beer
7 tbsp. hot sauce
7 tbsp. worcestershire sauce
1/2 a lemon, just the juice
6 tbsp. cold butter
Heat a large skillet over medium heat until hot. Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside. Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2–3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds. Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well. Cook, stirring, until thickened, 7–8 minutes.
Remove skillet from heat; whisk in butter. Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2–3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.
*If you want to add in some veggies as well, cook them separately and add them end at the end when you add the shrimp.