Sunday, February 17, 2013

Spicy Shrimp in Thai Chili Cream Sauce

This recipe was inspired by Bangin' Good Shrimp from one of my Favorite blogs Skinnytaste!

Spicy Shrimp in Thai Chili Cream Sauce


1 lb Large Shrimp peeled and deveined (approx. 40 shrimp)
1/2 tsp. Sea Salt
1 tsp. Fresh Ground Pepper
1 Tbl. Sriracha
1/4 stick of Butter
2 Cloves of Garlic
1/4 c. Flour
2 c. 1% Milk
1/2 Cup Thai Sweet Chili Sauce
1 lb of Pasta cooked to box directions

Place Shrimp, salt, pepper, and Sriracha in a plastic baggie and shake until completely coated, let marinate for 20-30 minutes.

Melt your butter in a sauté pan over medium/low heat with two cloves of smashed garlic (still whole just to infuse butter with flavor)

Depending on the size of your pan you might have to cook the shrimp in batches.

Add the shrimp to the garlic infused butter and cook until pink approximately 3 minutes each side.

Remove shrimp to plate, cover with foil to keep warm.

Remove garlic from butter.

Whisk flour into butter until there are no lumps.

Slowly add milk, whisking constantly until the mixture forms a thick cream sauce.

Add Thai Sweet chili sauce and stir to combine.

Transfer cooked shrimp back into cream sauce mix to combine.

Serve over cooked pasta or rice!  Enjoy


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