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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter

  2. 2 Garlic cloves - minced

  3. 1 teaspoon 5ml Crushed Szechwan peppercorns

  4. 1 teaspoon 5ml Hot chili oil

  5. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  6. 2 tbspns chopped fresh parsley

  7. 1 1/2 lbs 681g / 24oz Raw medium shrimp - (abt 45 to 60) - peeled, deveined

  8. 2 tablespoons 30ml Olive oil

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 1/2 lb 227g / 8oz Angel hair or vermicelli pasta - cooked

  12. 1/3 cup 48g / 1.7oz Grated Romano or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In small saucepan, combine butter, garlic, peppercorns, and chili oil; simmer over low heat until butter is melted and garlic begins to sizzle. Remove from heat; stir in cilantro.

  2. Thread shrimp on four or five skewers. Brush with olive oil. Place shrimp in center of cooking grate. Grill 4 to 5 minutes until pink and just opaque, turning once halfway through grilling time. Do not overcook. Season with salt and pepper to taste.

  3. Remove shrimp from skewers; toss with butter mixture, hot pasta, and cheese. Serve hot.

  4. This recipe yields 4 servings.

  5. Wine Recommendation: Which grape can quench the fire of this sauce and yet cradle the tender shrimp flavor? Sauvignon Blanc to the rescue!

  6. Beer Recommendation: A Mexican lager is well-versed in handling fiery spices and simple shellfish, and really comes alive when the food is grilled. Ole!

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