Thai Spicy Shrimp
This recipe comes from Chef Robert Irvine. It is not very appealing, but it sure is tasty. Make sure you give it a stir before dipping the bread and enjoying the dish. The flavors are wonderful, not too spicy and just perfect together. Great dish. Enjoy!
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Ingredients:
-1 lb large shrimp, peeled, deveined, with tails removed
-3 cloves garlic, minced
-1/2 cup grape tomatoes, halved
-1/2 red onion, finely diced
-2 Tbs Sriracha hot chili sauce
-salt and pepper, to taste
-1 cup grapeseed oil
-1 cup vegetable oil
-French bread, sliced
Directions:
Preheat oven to 400 F.
Divide the shrimp among 6 small ramekin dishes, place all of them on a cookie sheet and set aside.
Mix the garlic, tomatoes, onion, chili sauce, and salt and pepper, to taste. Divide the mixture between the ramekins with shrimp.
Meanwhile, blend both oils in a saucepan until sizzling, but not boiling. Pour evenly into the ramekin dishes.
Place the cookie sheet into preheated oven and bake for about 8 minutes.
Serve immediately with the French bread for dipping. Enjoy!
Slightly adapted from a Robert Irvine recipe.
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-1 lb large shrimp, peeled, deveined, with tails removed
-3 cloves garlic, minced
-1/2 cup grape tomatoes, halved
-1/2 red onion, finely diced
-2 Tbs Sriracha hot chili sauce
-salt and pepper, to taste
-1 cup grapeseed oil
-1 cup vegetable oil
-French bread, sliced
Directions:
Preheat oven to 400 F.
Divide the shrimp among 6 small ramekin dishes, place all of them on a cookie sheet and set aside.
Mix the garlic, tomatoes, onion, chili sauce, and salt and pepper, to taste. Divide the mixture between the ramekins with shrimp.
Meanwhile, blend both oils in a saucepan until sizzling, but not boiling. Pour evenly into the ramekin dishes.
Place the cookie sheet into preheated oven and bake for about 8 minutes.
Serve immediately with the French bread for dipping. Enjoy!
Slightly adapted from a Robert Irvine recipe.
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