¼ Tbsp Butter
6 Large Shrimp
1 Clove of Garlic (Minced)
2 Tbsp Sambal Oelek (Chili Sauce from Huy Fong Food Inc., the makers of the Sriracha Rooster Sauce
This is for an appetizer or side portion of shrimp for a single person. The recipe can be easily multiplied but I would not recommend as an entree size portion of these shrimp. They are quite spicy and the heat builds up as you eat them.
Step 1: The Sambal Oelek
The Sambal Oelek can be found in most grocery stores in the Asian food section next to the Sriracha. This is mostly vinegar and chilies that has not been flavored with other ingredients. We will be cooking with this and using it raw for two different flavor profiles. We will also be seasoning the shrimp with garlic. This stuff is pretty spicy so be careful when using salt, as it is easy to oversalt spicy foods.
Step 2: Cooking the Shrimp
Melt the butter in a sauté pan over medium heat. When the butter has melted and the bubbles are starting to subside, toss in the shrimp (peeled and deveined). When the shrimp are starting to turn pink, turn the shrimp over and toss in the minced garlic and 1 Tbsp of the hot sauce. Cook for until the shrimp are cooked through, probably for another minute or two.
Step 3: Plating and Serving
When the shrimp are cooked through, add the second Tbsp of the hot sauce and some sliced scallions. Toss around the pan to completely coat the shrimp. Adding the hot sauce in two different stages allow us to cook off some of the vinegar taste which could be overpowering if we only added the sauce at the end.
Place the shrimp on a plate and enjoy, but be careful...these do pack quite a punch.