Spicy New Orleans Shrimp

Spicy New Orleans Shrimp

These Spicy New Orleans Shrimp are hot, spicy, bold and super delicious

INGREDIENTS

  • 1 Argentinian Shrimp Ez Peel 

  • 2 tablespoon butter unsalted

  • 2 tablespoon olive oil

  • 2 tablespoon sweet chili sauce

  • 1 tablespoon Worcestershire

  • 1 teaspoon chili powder

  • 1 teaspoon liquid smoke

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon sriracha hot sauce or tabasco

  • 4 cloves garlic minced

  • juice from 1/2 lemon 

  • Salt and pepper to taste

  • 2 tablespoon parsley chopped


INSTRUCTIONS

  • Peel and devein the Argentinian Shrimp
  • Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
  • Remove skillet from the heat and let cool for a couple minutes.
  • Add the shrimp and toss it around so that it’s fully immersed in the sauce.
  • Cover with foil and refrigerate for at least 30 minutes to 4 hours.
  • Preheat oven to 400 degrees.
  • Bake shrimp for 10 to 15 minutes.
  • Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

 

How To Make Spicy New Orleans Shrimp


Prepare the Argentinian Shrimp Ez Peel: Peel and devein the shrimp.

Combine the recipe: Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes. Remove skillet from the heat and let cool for a couple minutes. Add the shrimp and toss it around so that it’s fully immersed in the sauce.

Marinate the shrimp: Cover with foil and refrigerate for at least 30 minutes to 4 hours.

Finish the New Orleans style shrimp: Preheat oven to 400 degrees. Bake shrimp for 10 to 15 minutes. Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

How To Prep Your Shrimp

You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.

Why Do We Marinate The Shrimp

This sauce is worth its weight in gold, there we said it. It’s so rich, buttery, and satisfying and we really want it to soak its way into every bite of shrimp, don’t we? That’s why we allow this dish to marinate for as long as possible, because that’s the best way to allow those flavors to penetrate our shrimp. So go for as long as you can possibly resist!

We are Pescatore Seafood: eat, share and enjoy

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