Raise your hand if you love Sriracha… On EVERYTHING! This fiery condiment has quite a following. There are even whole blogs out there devoted to the rooster sauce (named for the Chinese year of birth of the founder, don’t worry- it’s not made of roosters).
While I’m not willing to tattoo the Red Rooster bottle to my arm in devotion, I am willing to put it on just about everything. You can’t go wrong with this recipe of butter, Sriracha and mint. A perfect combination of hot and cool to wake up the senses.
Sriracha Shrimp (recipe adapted from 2011 Bon Appetit)
2 tbs Butter
6 tbs Sriracha Sauce
3 Cloves Minced garlic
1 lb shell-on shrimp
1 tsp lemon zest
2 tbs chopped basil
2 tbs chopped mint
Whip the butter and Sriracha sauce together in a large skillet set to medium-low. Sautee the minced garlic, then throw in the shrimp. Just before they’re done add the lemon zest. Then take off heat and add the chopped bails and mint.
You can serve it as a peel and eat appetizer, or serve over steamed rice as an entree.