- 3 pounds large shrimp, shelled
- 1 tablespoon safflower oil (or other mild-tasting vegetable oil; I don't suggest using olive oil for this recipe)
- 1/2 cup chili sauce (use a good brand, or homemade, not a glorified ketchup)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons fresh lemon juice
- 1 lemon, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more to taste; this should be spicy but not too hot)
- 1 teaspoon Tabasco sauce
- salt and pepper to taste
- red pepper flakes to taste
Tuesday, July 6, 2010
not your everyday shrimp cocktail: sweet chili-garlic shrimp
Shrimp is an all-time favorite nosh for parties, and it seems that a good chilled shrimp appetizer is one of the first dishes to be devoured. I love shrimp cocktail as much as anyone else (and have a great homemade cocktail sauce recipe too) but I'm also crazy about the flavor of New Orleans style barbecued shrimp.
Years ago I loved the New Orleans barbecued shrimp at a Chicago establishment called Grover's Oyster Bar. Co-workers and I always stopped there before Cubs baseball games (it was located on Irving Park Road). There we would enjoy the barbecued shrimp as well as oysters and raspberry daiquiris. Unfortunately, on a return visit, it appeared that Grover's had closed. Sad day.
While in mourning, I vowed to re-create the Grover's barbecued shrimp experience as best as I could. And this recipe, Sweet Chili-Garlic Shrimp, is my take on my own barbecued shrimp - served chilled.
The first step was to replace the butter with a vegetable oil obviously; I swapped safflower oil for the butter and reduced the amount greatly. Another big difference is that these shrimp are shelled (barbecued shrimp are served shell-on and with tons of napkins!). The rest of the ingredients are basically the same as my barbecued shrimp - enjoy!
Saute garlic in the vegetable oil until tender, then add all other ingredients except lemon slices, whisking to incorporate the sauce with the oil completely.
Allow to cool, then add shrimp and lemon slices and marinate for several hours in the refrigerator.
I like to add chunks of multi-colored bell peppers as well; yellow and orange look especially beautiful and taste wonderful.