Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

HAH (Hot as Hell) Shrimp

Rach's Italian version of Buffalo shrimp is great alone or served with HAH Cherry Tomato Sauce All'Arrabiata.

Rach's Italian version of Buffalo shrimp is great alone or served with HAH Cherry Tomato Sauce All'Arrabiata.

Ingredients

  • 2 tablespoons olive oil
  • 3-4 cloves garlic, chopped
  • 1 1/2 pounds large shrimp (12-16 count), deveined and tails on
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon thyme
  • 1/4 cup dry vermouth
  • 2 tablespoons butter
  • 2 tablespoons Sriracha sauce
  • Juice of 1 lemon
  • Sea salt, to taste
  • 2 scallions, thinly sliced, for topping

Preparation

Heat the oil in a skillet over medium-high heat. Swirl the garlic for a minute, then add the shrimp and season with Old Bay and thyme; toss until firm and pink. Deglaze with the vermouth and melt in the butter. Toss with the hot sauce and lemon juice; season with sea salt, to taste, and top with scallions to serve.

Ingredients

  • 2 tablespoons olive oil
  • 3-4 cloves garlic, chopped
  • 1 1/2 pounds large shrimp (12-16 count), deveined and tails on
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon thyme
  • 1/4 cup dry vermouth
  • 2 tablespoons butter
  • 2 tablespoons Sriracha sauce
  • Juice of 1 lemon
  • Sea salt, to taste
  • 2 scallions, thinly sliced, for topping

Directions

Heat the oil in a skillet over medium-high heat. Swirl the garlic for a minute, then add the shrimp and season with Old Bay and thyme; toss until firm and pink. Deglaze with the vermouth and melt in the butter. Toss with the hot sauce and lemon juice; season with sea salt, to taste, and top with scallions to serve.

Tags:Dinner, Fish & Seafood, Fish and Seafood, undoRS