Its spicy, vinegary flavor is essential to many Asian dishes, punches burgers up a notch, and rounds out the flavor of tacos and enchiladas. You can (and should) add a dash to eggs and chicken and even salad dressings. We're contemplating experimenting with it in dessert dishes.
It's that good.
Anyway, for those of you who want more than just a hint of sriracha's zippy flavor, the DDH found and executed this sriracha shrimp recipe. As written, it is spicy. Really spicy. I mean, I'm sort of a wimp about spiciness (though, sidenote, my New Mexican spice-wimpiness translates to a pretty high spice tolerance in the Midwest, and the Germans pretty much think I have magical spice-enduring powers), and the first night of this was a little much for me. The spice mellows a bit when eaten as leftovers, however, and you can also use less sriracha to start with (note to self: use less sriracha to start with).
Either way, I highly recommend pairing this with a bland, absorbant grain like rice. We ate it with some quinoa (technically a seed, but it acts like a grain) and tall glasses of milk.
|Sriracha shrimp with quinoa, vegetables, |
and sriracha garlic bread.
Adapted from this Bon Appetit recipe.
Heat a large skillet on medium. Add 2 Tbs. butter
and 6 Tbs. Sriracha sauce. You could about halve this (and add more butter, if you want) to cut down on the spiciness.
Add 3+ cloves minced garlic
|Have I told you how much I love my garlic press?|
|The sauce may start to thicken a bit.|
If you're using pre-cooked shrimp, you want to just sautee until they warm up, a minute or two. If the shrimp are not yet cooked, cook until done.
|Zest in back (I zest any lemons I buy and|
freeze it so I always have zest on hand).
Mix well and cook about a minute longer (or, if using fresh herbs, until herbs wilt).
As mentioned, you can skewer lines of shrimp for a fancy presentation:
|Fancy Dinner Party style.|
Or eat piles of them with rice, quinoa, or pasta.