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Tuesday, February 12, 2013

Firecracker Shrimp

This is the recipe that I was serving from the sales floor when cooking at Hy-Vee Topeka last week. Please note that I have tweaked the recipe just a bit since then by adjusting the spice amounts called for below.

Spices: 1/2 tsp. red pepper flakes, 1/2 Tbs. dried oregano, 1/2 Tbs. paprika, 1/4 tsp. dried thyme

1 Tbs. evoo (extra virgin olive oil)

1 large yellow onion, diced

1 sweet red bell pepper, diced

3 garlic cloves, minced

1/2 cup white wine or chicken broth

½ cup bottled Caesar salad dressing (I love to use Cardini’s)

¼ cup Worcestershire sauce (woozy)

½ -1 tsp. chipotle sauce

Kosher salt and freshly ground black pepper, to taste

2 lbs. large raw shrimp

French bread, sliced thick, toasted

Bloom spices in a large, dry non-stick skillet over medium heat for a few seconds, just until fragrant.  Add evoo to spices in pan, then stir in onion and pepper; cook for 3-4 minutes, until onion is softened and translucent; add garlic and cook just until fragrant, approx. 30 seconds longer. Stir in wine to deglaze pan, bringing up any bits of fond attached to the bottom of the pan. Increase heat to medium high; add bay leaves, dressing, woozy and chipotle sauce; bring to a high simmer; season with salt and pepper, to taste. Add shrimp and cook 3-4 minutes, stirring occasionally, cooking just until shrimp turn from gray to pink in color; remove from heat. Serve at once using the grilled bread to sop up the sauce.  Delicious served over rice or polenta!
Now You're Cookin',
Chef Alli