The Hot Sauce Bottle Cookbook
by Linda Matthie-Jacobs
Published by MJM Grande
62 pages, 2000
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from The Hot Sauce Bottle Cookbook by Linda Matthie-Jacobs
This sensational recipe from Mike & Diane's Gourmet Kitchen Compliments features the Original Ring of Fire Habañero Hot Sauce. Every time I serve this as an appetizer, the shrimp instantly disappear and our guests are looking for more! Incredibly quick and easy to prepare, this is a truly impressive dish with outstanding flavor. Firecracker Shrimp can also be served over pasta as an entrée.
1/4 cup butter 60 mL
Melt butter in a large skillet or sauté pan. Add garlic and sauté for approximately 1 minute over medium heat. Add shrimp and cook until pink (approximately 2 to 3 minutes.) Do not overcook the shrimp or they will be tough and rubbery.
Add the Original Ring of Fire Habañero Hot Sauce and Worcestershire sauce. Stir until sauce is smooth and creamy. Serve immediately with baguette.
* If using precooked shrimp, cook them only until heated through.