Here is a quick, easy and spicy recipe to punch up a cocktail party or a celebration dinner appetizer. It was feataured in Chile Pepper Magazine in October, 2000. Quite yummy and you can make it as spicy or mild as you wish.
Serves: 4

12 jumbo fresh shrimp -- peeled and deveined
2 tablespoons olive oil
1 tablespoon minced fresh garlic
1 tablespoon hot pepper sauce, i.e. Tabasco

Heat oil in a wok or skillet just to the smoking point. Gently place shrimp into the pan without crowdiing. Brown, turn over; add garlic and cook 20 seconds. Then add hot pepper sauce. Remove immediately and serve hot.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved