Today I am sharing with y’all one of my quick and easy appetizers.
Garlic Butter Shrimp smothered in a spicy Asian style sauce!
I use to order something similar at an Asian restaurant in California years ago.
The restaurant has since closed down but I still have the best memories of eating there.
It’s a real simple dish but packs a lot of flavor.
It was served over hot noodles or rice and was so spicy!
My Thai Iced Tea is the prefect beverage to serve with these spicy shrimp.
First, let’s talk about the ingredients.
I use colossal shrimp, devined, with shell attached.
You can remove the shell but that’s not how it was served at the restaurant.
The shell becomes like a little sauce vessel that you slurp up while eating the shrimp meat.
Next, the spices are creole seasonings, old bay, black pepper, paprika, chili powder, garlic and onion powder.
I created my own spice blend of my favorite flavors.
I have to wing it as they never gave me their spice recipe.
All I could get out of them were the basics of what was in the dish.
Which is fine because it gave me something to play with until I got it just the way I like it.
Lastly, I used olive oil and butter and added lots of garlic to the pot to infuse the oil.
Add the shrimp that has been coated in fresh grated ginger, lemon zest, juice, and all of the spices.
Let the shrimp poach in the liquid for about 8 minutes.
Serve with crusty bread for dipping or over cooked noodles or jasmine rice.
Don’t forget to garnish with fresh parsley or green onions.
The restaurant used green onions.
Garlic Butter Shrimp
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 lbs shrimp, jumbo, deveined
1 cup extra virgin olive oil
4 tablespoons butter, unsalted
2 tablespoon garlic, minced
2 tablespoons Asian chili paste
1 tablespoon ginger, grated
1/4 teaspoon creole seasonings
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon old bay seasonings
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
1 lemon zested, juiced
Italian parsley to garnish
crusty bread to serve
Mix seasoning blend together and set aside.
Rinse shrimp and devein them. Leaving shell intact.
Coat shrimp in about 1 tablespoon of olive oil and season with spice blend, 1 tablespoon of Asian chili paste, lemon zest and juice, and ginger.
Mix well and set aside.
Heat oil and butter up in a skillet over medium low heat, add garlic and cook about 7 minutes.
Be careful not to burn the garlic.
Add remaining Asian chili paste and cook a few minutes more.
Add shrimp and cook around 8 minutes stirring occasionally.
Garnish shrimp with parsley and lemon wedges.
Serve with crusty bread for dipping into the spicy sauce.