Friday, March 7, 2014

Sriracha Shrimp

Spicy shrimp can be served thread onto skewers, on top of pasta, or salad. These were served with individual picks as an appetizer.
Sriracha Shrimp

3 Tablespoons butter, melted
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 teaspoon anchovy paste
1 garlic clove, minced
1-2 Tablespoons sriracha sauce
1 pound raw shrimp, peeled and deveined
1/4 cup green onion, finely chopped

In a large bowl, whisk together butter, vinegar, soy sauce, anchovy paste, garlic, and sriracha until well combined. Set aside 1/4 of sauce.

Add the shrimp and marinate an hour.

Heat a grill pan over high heat and grill shrimp about 1 minute on each side.
Remove shrimp to serving dish. Drizzle with remaining sauce and sprinkle with onions.

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