Healthy, Simple and Delicious Food

Buttered Shrimp in Sriracha

 

It's been eons since my last posting, busy times, these are...  My new four quart All Clad saute' pan got me in the mood.  I have been cooking and trying out some great new recipes when coming up for air and in from cars and airplanes.  Lately, I have been getting my recipes out of the LA Times Food section on Thursdays, they really have some great ones.  This particular recipe comes from Bon Appetit's June Issue (Gwynneth on cover).  On a recent adventure to San Gabriel with my Dad for LA's best dim sum, well, arguably, I picked up a gigantic container of Sriracha at 99 Ranch Market, one of my favorite ingredients (spicy also means burning additional calories).  So, when I came across Bon Appetit's page entitled, "Sriracha: 5 chef's -- 1 Ingredient,"  I knew I was going to have to prepare one of the five.  Create an easy recipe and do it with shrimp and it's game on for this girl!  It's so simple and I used wild caught and organic components, I even got to use my own mint!  There is something so gratifying about eating something you potted, but I digress...  Here is the recipe:

Ingredients:

• 2 Tbsp Butter
• 6 Tbsp Sriracha
• 3 cloves minced garlic
• 1 Lb. shrimps ( I use the wild caught, peeled and deveined shrimp from Whole Foods)
• 1 Tbsp lemon zest
• 2 Tbsp minced fresh mint
• 2 Tbsp minced fresh basil

First stir together softened butter and Sriracha, melt in a saute' pan until the butter melts.  Then add the garlic, saute' for several minutes and add the shrimps.  Just before they are done, add lemon zest, basil and mint, only allow them to wilt.  Bon Appetit says to serve as an app or atop a steamed artichoke but I thought they would be great atop butter lettuce or even as the filling of a lettuce wrap, which is how I ended up eating them.  There is a real Thai flavor: spicy, fresh and that amazing after taste of basil and mint.  I have most definitely found a new favorite recipe in this AND it burns fat while I eat it.  Well, I guess there is butter in there so maybe it burns some of that off...