Hot And Spicy Shrimp Recipes

Steps:

• In a 12-inch fry pan, melt butter over medium-high heat.
• Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
• Stir in tomatoes, chili paste, mushrooms, and wine.
• Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
• Reduce heat to medium-high.
• Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
• Stir in broth, parsley, and green onion.
• Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.

Steps:

• Shrimp should be of a size to number 30-35 per pound.
• Melt the Butter and Oil in a flameproof baking dish.
• Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil.
• Turn the heat down and simmer 10 minutes, stirring frequently.
• Remove the dish from the heat and let the flavors marry at least 30 minutes.
• This hot Butter Sauce can be made a day in advance and refrigerated.
• Preheat the oven to 450F.
• Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more.
• Taste for seasoning, adding Salt if necessary.

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.