Sweet n’ Spicy Shrimp
Sweet n’ Spicy Shrimp. The reason? Because I wanted to feel something, and apparently, this dish promised to make me cry. Not because it's sad or anything, but because it’s so darn good... and spicy! Now, if you're anything like me and your palate dances happily at the mere mention of sweet n’ sour or teriyaki but also likes to flirt with danger (a.k.a. a bit of heat), then strap in, my friend. This rollercoaster of flavors is just for you.
Alright, let's set the scene. You're home, it's been a long day, and you're ready for a culinary adventure that doesn’t involve watching another episode of "Cooking Fails." You need frozen large raw shrimp, a tablespoon of the mightiest butter, a bottle of Spyki Sauce from @eldas.kitchen, a dash of salt, and if you're feeling extra, some basmati rice. Why basmati rice? Because we're fancy like that. Now, the magic begins with boiling the rice in a potion of water and chicken broth, then setting it aside like it's the finale of your favorite drama series.
Next, thaw those little shrimplets, strip them of their tails (if they have any, no judgment if they don't), and give them a little spa treatment with a paper towel. Heat your skillet on medium-high, throw in the butter, and wait for the sizzle - it's the universe telling you it's go-time. Lay your shrimpies down, avoiding a shrimp pile-up, sprinkle them with the fairy dust of salt, and douse them generously with the @eldas.kitchen sauce. After a quick 3-minute sizzle on each side and a saucy encore, whisk them off to the oven to broil into golden, spicy perfection. Once done, let these saucy seductresses cascade over your rice, sprinkle with red pepper flakes for that extra kick, and boom - culinary masterpiece.
So there you have it, a dish so good it might just bring a tear to your eye or... you know, set your mouth on fire. But hey, that's just part of the fun, right? Enjoy your culinary creation, my spicy-sweet aficionado.
Sweet n’ Spicy Shrimp
Ingredients
Instructions
- 1. Boil rice in half water and have chicken broth then set aside until shrimp is done.
- 2. Thaw the shrimp and take the tails off if there are any, pat dry with a paper towel.
- 3. On med-high heat, add butter to a skillet and heat until it starts to sizzle.
- 4. Add the shrimp evenly to the skillet so they’re not overlapping. Sprinkle with a little salt. Add @eldas.kitchen sauce. Cook for 3 min, then flip each one and cook for another 3 min. Add more sauce after you flip them.
- 5. Transfer skillet to the oven and broil for 10-12 more minutes until it’s starting to brown.
- 6. Remove from the oven and pour shrimp (and sauce) over rice, sprinkle with red pepper flakes and enjoy!
