What is easy and fast to cook and tastes delicious? Something small? Shrimp! Though mine is rather large...more jumbo sized. Yet they will cook quickly. It's what's on my plate tonight.
These large shrimp are cleaned, butterflied and marinated for a short while in a spicy Sriracha and oil marinade. The grill pan helps them caramelize. It is the quick twist of the wrist, the fast flick of a knife and a ready fork to enjoy this meal.
SRIRACHA SHRIMP
Serves 2
4 jumbo Shrimp
2 tablespoons Sriracha sauce
1 tablespoon Olive Oil
1/2 teaspoon Garlic paste
2 teaspoons Lime Juice
1 teaspoon Sugar
1/2 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
Canola Oil Spray
Peel shrimp, leaving the tail on. Devein and wash well. Pat dry.
Butterfly shrimp., leaving the tails on.
Make a marinade by whisking Sriracha, olive oil, garlic paste, lime juice, sugar, salt and pepper together in a bowl.
Add shrimp to marinade and keep aside for 20 minutes.
Heat a stovetop grill pan over a high flame.
Coat the pan with canola spray and add shrimp to pan. Cook on all sides for a total of 3-5 minutes till golden and the edges have caramelized.
Enjoy them plain or with greens and a salad.
The shrimp have a simple clean taste, with faint chile undertones. Enough to let the star shine...full of jumbo flavor!
No comments:
Post a Comment