Spicy Shrimp


By Helen • July 26, 2009 • 52 Comments

 
Author Notes: This is dead simple, and totally delicious. I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few too (…more) - Helen

Food52 Review: We love Sriracha’s heat, which is warm, lasting, and assertive without being overbearing. Helen combined the hot sauce with a few everyday ingredients (…more) - A&M
Serves a bunch of shrimp
1/3cup Sriracha
1/3cup olive oil
1teaspoon Worcestershire Sauce
3cloves garlic, crushed
1handful cilantro, roughly chopped, plus more for garnish
1teaspoon sugar
Salt
Freshly ground black pepper
2pounds large shrimp (16 to 20 count), peeled and deveined
Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.
Saw this and decided it’s a perfect evening for it to happen and as Aussie’s never say; time to “Throw some shrimps on the barbie”

By Helen • July 26, 2009 • 52 Comments

Food52 Review: We love Sriracha’s heat, which is warm, lasting, and assertive without being overbearing. Helen combined the hot sauce with a few everyday ingredients (…more) - A&M

Serves a bunch of shrimp

  • 1/3cup Sriracha
  • 1/3cup olive oil
  • 1teaspoon Worcestershire Sauce
  • 3cloves garlic, crushed
  • 1handful cilantro, roughly chopped, plus more for garnish
  • 1teaspoon sugar
  • Salt
  • Freshly ground black pepper
  • 2pounds large shrimp (16 to 20 count), peeled and deveined
  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.
  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.
  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.

Saw this and decided it’s a perfect evening for it to happen and as Aussie’s never say; time to “Throw some shrimps on the barbie”