UPDATE: I have recently started using Sriracha instead of the long-standing staple of a Louisiana style hot sauce in this dish. Why? I think it’s better, that’s why. Feel free to go either way, though. We don’t stand on ceremony here.
It’s true! This saucy buttery slightly spicy shrimp has no name! But why? Is it because it uses the image of a ronin as an allegory for justice without political interference, presenting the anti-hero as some sort of laconic commentary on the blurred line between flawed law and lawlessness?
Er, no. Sadly, it’s just because I couldn’t come up with a suitably fun or irreverent name. Feel free to help me out here.
Ahem. So – nomenclature aside, this is a magically simple mix of a few ingredients that you should already have on hand, and it makes a bag of frozen shrimp sing and dance.
Wait a minute. Frozen shrimp?
Yep. While I normally preach fresh ingredients, this recipe was specifically cobbled together to use frozen zipperback shrimp. Bags were on sale at the supermarket for six bucks a pop, and I laid in a couple of armfuls of them. What I wanted was a quick way to turn a bag or two (or three or four) into something delicious with a minimum of muss and fuss. Since this takes less than a half hour to prep and cook in a single pot, I think I hit the bullseye. But why don’t you whip up a batch and judge for yourself?
FAUX Q ALERT: You can cook this in a regular oven and it will taste about 95% as good as if you cooked it over a charcoal or wood fire. Which means it tastes 95% of freaking awesome. And you can’t really ask for much more from a six dollar bag of shrimp.
Full recipe after the jump.