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Sweet and Spicy Shrimp over Cheese Grits

March 7, 2017 By Deanna Piercy 4 Comments

Shrimp and grits…a staple of the South. There are countless recipes. From simple to complex. Here is my recipe for Sweet and Spicy Shrimp.

Sweet and Spicy Shrimp

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Sweet and Spicy Shrimp

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Sweet and Spicy Shrimp

Ingredients

  • Shrimp (preferably Gulf) - peeled and deveined - approximately 6-8 per person
  • 4 tablespoons butter, divided
  • 1 tablespoon finely diced red onion
  • 1-2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 tablespoon Worchestershire sauce
  • 3 tablespoons sweet red chili sauce
  • Creole seasoning to taste
  • freshly ground black pepper

Instructions

  1. Heat 2 tablespoons butter in skillet over medium high heat.
  2. Add shrimp and cook until just starting to brown, about 2 minutes.
  3. Remove from pan.
  4. In same skillet add onion and cook about 2 minutes.
  5. Add minced garlic and cook about 30 seconds.
  6. Add wine and stir, scraping pan to deglaze.
  7. Add worchestershire sauce, sweet red chili sauce and Creole seasoning.
  8. Cook over medium low heat a couple of minutes until sauce begins to thicken.
  9. Add remaining cold butter, one tablespoon at a time until incorporated into the sauce.
  10. Return shrimp to pan, season with freshly ground black pepper and heat through.
  11. Serve over hot, cheese grits.
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Makes two servings. May easily be doubled (or more). Serve over cheese grits.

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Sweet and Spicy Shrimp

This post is linked up at Miz Helen’s Full Plate Thursday. 


Update: This recipe has been featured on Full Plate Thursday! Go check out the other featured recipes here.

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Filed Under: Dee's Kitchen, Recipes

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Comments

  1. Roz Pack says

    March 7, 2017 at 11:28 pm

    Have you tried seasoning the shrimp with the Tony’s prior to browning it? I think that wakes up the spice and gives the shrimp a really good flavor!!

    Reply
    • Deanna Piercy says

      March 8, 2017 at 12:40 pm

      Good suggestion. I generally do season things before browning. I have no idea why I didn’t this time.

      Reply
  2. Miz Helen says

    March 16, 2017 at 12:08 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing with us and don’t forget to pick up your new Red Plate!
    Miz Helen

    Reply
    • Deanna Piercy says

      March 16, 2017 at 12:43 pm

      Oh, how exciting! I’m heading over there right now…

      Reply

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris.

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