The Hot Sauce Bottle Cookbook

by Linda Matthie-Jacobs

Published by MJM Grande

62 pages, 2000


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Firecracker Shrimp

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

2 tsp. minced garlic 10 mL

8 oz. peeled and deviened uncooked shrimp with tails (or substitute with precooked shrimp*) 250 g

2 tbsp. Original Ring of Fire Habañero Hot Sauce 30 mL

dash Worcestershire Sauce

1 fresh baked baguette, cut in 1/2" slices

 

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.

Serves 4.

 

* If using precooked shrimp, cook them only until heated through.