This recipes is inspired by the foods found in the state of Louisiana, and most common to New Orleans. It’s cooked in lots of butter, served with the shells and eaten with your hands. Of course we had to take it up a notch and make the sauce a little spicy 🙂 This is perfect for when your looking for something lighter that’s fun and delicious.
When I tell my husband we’re having shrimp for dinner, this is what comes to his mind. I swear he’s addicted! He’s always bugging me to make him some shrimp. I am not sure if he’s just testing me to come up with different ways to serve him shrimp or if he’s really that obsessed with it…
The jumbo white tiger shrimps are baked in a rich spicy buttery sauce that has just enough heat it doesn’t mask the freshness and lightness you normally get from cooking shrimps.
The dish serves two … don’t worry two people can easily finish off an entire bag of shrimp cooked in this sauce, you’ll see its that good! You can easily turn this dish into an appetizer and serve it on the cast iron pan communal style. Be sure to serve it with a nice crusty bread to really bring it all together!
Don’t forget to share your posts and tag us if you make this recipe, we love to hear from all of you! @thecommunalfeast #thecommunalfeast
These shrimps are hot & spicy & so delicious! Served with a toasted buttery baguette that you can dip right into the sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Author: the communal feast
1poundof shrimp –uncookedpeeled and deveined
2tbspsweet chili sauce –store bought
1tspsriracha or hot sauce
2tspgarlic chili sauce
Juices of 1 lemon
Salt & pepper to taste
2tbspfresh chopped parsley
1tspcrushed red pepper flakes
Thaw the shrimp –We used uncooked already peeled and deveined (trust me these work best, you won’t over cook the shrimp and the cook time is so short in the oven its worth the wait)
In a medium sized oven safe skillet add the butter and melt over medium heat. Cook until butter starts to foam, and turn brown. About 3-4 minutes.
Add the sweet chili sauce, olive oil, worchestershire, liquid smoke, garlic chili sauce, sriracha, garlic, chili powder, smoked paprika, dried oregano and let simmer for 5 to 10 minutes.
Turn the oven on to 400 degrees.
Add the shrimp to your skillet and season with salt and pepper. Remove the skillet from the heat and transfer to the oven. Bake until the shrimp turns pink about 12 minutes. (Feel free to cook the shrimp on the stove top, turn the heat up and ensure the cook both sides of the shrimp until they turn pink)
Once the shrimp is cooked, remove from the oven or from the heat and add the lemon juice, and red pepper flakes. Garnish with fresh chopped parsley.
Serve immediately with crusty French bread. I like to warm my bread with butter in the oven just before serving.