Spicy shrimp recipe

Spicy Shrimp

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Spicy Shrimp Recipe


24 large shrimp (16-20 per lb.), tails-on peeled and deveined,
1 Tbsp. butter,
1 tsp. chopped garlic,
1/3 cup diced tomatoes,
1 Tbsp. chopped onion,
1 pinch dry chili flakes,
6-7 dashes of hot sauce,
1 oz. dry white wine,
1/2 cup chicken stock,
3 Tbsp. tomato ketchup,
50 ml. Worcestershire sauce,
chopped fresh parsley, as needed,
1 baguette,
garlic butter, as needed,
salt and pepper to taste.


In a large frying pan heat the butter and saute the garlic, onion and diced tomatoes for 3 minutes. Add the shrimp and chili flakes, and saute until the shrimp turns pink. Deglaze the pan with the white wine and add the rest of the ingredients, except the baguette and garlic butter. Cook for 2-3 minutes until the hot sauce thickens a little bit and serve in 4 bowls. Prepare in advance some garlic bread from the baguette and garlic butter and bake it until you are cooking the spicy shrimp. Cut pointed slices from the garlic bread and serve it with the spicy shrimp. This spicy shrimp recipe is sweet and sour in taste and goes very well with a full bodied dry white wine.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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