Firecracker Shrimp


 Hands-down my favorite shrimp dish, especially when served with good crusty bread for sopping up the sauce. You can make this with raw, peeled shrimp, but I really prefer raw, shell-on shrimp because the shells seem to hold the sauce better, making the shrimp more flavorful. 

Spices: 1/2 tsp. red pepper flakes, 1/2 Tbs. dried oregano, 1/2 Tbs. paprika, 1/4 tsp. dried thyme

1 Tbs. good olive oil
1 large yellow onion, diced
1 sweet red bell pepper, seeds and membranes removed, diced
3 garlic cloves, minced
1/2 cup white wine
½ cup bottled Caesar salad dressing (I love to use Cardini’s)
¼ cup Worcestershire sauce (woozy)
1 bay leaf
½ -1 tsp. chipotle sauce
Kosher salt and freshly ground black pepper, to taste
2 lbs. large raw shrimp
French bread, sliced thick, toasted
Bloom spices in a large, dry non-stick skillet over medium heat for a few seconds, just until fragrant.
Add olive oil to spices in pan, then stir in onion and pepper; cook for 3-4 minutes, until onion is softened and translucent; add garlic and cook just until fragrant, approx. 30 seconds longer.Stir in wine to deglaze pan, bringing up any bits of fond attached to the bottom of the pan; increase heat to medium high; add dressing, woozy, bay leaf, and chipotle sauce; bring to a high simmer; season with salt and pepper, to taste.

Add shrimp and cook 3-4 minutes, stirring occasionally, cooking just until shrimp turn from gray to pink in color; remove from heat. Serve at once using the grilled bread to sop up the sauce.

Delicious served over rice or polenta!

Now You’re Cookin’,
Chef Alli

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