Best Spicy Shrimp Sauté Recipes

SAUTE SPICY SHRIMP, PEA SHOOTS WITH ROASTED CORN AND CHILE-MANGO WHISKEY SAUCE

Steps:

• Season the shrimp with salt, and pepper, to taste. In a medium saute pan, warm the olive oil over medium-high heat. Add the shrimp and saute. Cook the shrimp on both sides for 3 to 4 minutes. When the shrimp is cooked, place the shrimp in a bowl with a touch of olive oil, to taste, the chervil, fresh dill, and lime juice. Cook's Note: Save a little lime juice for the pea shoots. Mix the ingredients together to evenly coat the shrimp.
• Heat a cast iron griddle or grill on medium-high flame. Grill the corn until just roasted. After roasting, remove the corn kernels from the cob and set aside to serve.
• In a small bowl, dress the pea shoots with a little olive oil and the remaining lime juice.
• To serve: Place a small pile of corn on a plate. Spoon on some Chile-Mango Whiskey Sauce. Top with 3 shrimp per plate. Garnish with the dressed pea shoots.
• In a medium fry pan, add the olive oil and place over medium high heat. Add the mango, scallions, ginger, and chile and begin to saute together. Saute for about 3 minutes and the mango will start to break down. When this happens pull the pan off the heat and holding the pan away from the flame or heat, add the whiskey. Return the pan to the flame or heat and while holding at an angle, light the whiskey and flambe.
• Once the alcohol has cooked out and the flames from the flambe have diminished, add the honey and orange juice and simmer for 3 minutes. Remove the pan from the stove and transfer the sauce into blender. Add the mace blade, star anise, and lime juice, and carefully puree. Set aside until ready to use.

SPICY SHRIMP SAUTE

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl. Add shrimp, tossing to coat.
• Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat until smoking, then add shrimp mixture. Saute for 2 minutes.
• Add scallions; cover, and cook for 3 minutes.
• Stir in soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated.
• Add cilantro and serve.

SPICY CHORIZO & SHRIMP SAUTE

Steps:

• Salt shrimps and set aside for 15 minutes. Pat dry. Heat skillet over medium high. Add oil, chorizo and onions and saute for 2 minutes or until chorizo is slightly browned on the edges. Add garlic and shrimp and saute about 5 minutes. Pour wine over mixture and sprinkle with sugar. Bring wine to a boil. Season with salt & pepper. Serve over saffron rice.

SPICY SHRIMP SAUTÉ

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated. Add cilantro and serve.

SPICY SHRIMP SAUTé

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.