Wednesday, February 19, 2014

Sriracha Spicy Baked Jumbo Shrimp

Sriracha Spicy Baked Jumbo Shrimp - shrimp marinated in a spicy sriracha sauce and baked.

Sriracha Spicy Baked Shrimp

This recipe was intended to be somewhat of a take on classic New Orleans BBQ shrimp, but with a barbecue flavor infusion instead, which is exactly what New Orleans style BBQ shrimp is not.

I know. Confusing isn't it? You can read more about the New Orleans style version on this post, which explains it a bit more.

Sriracha sauce has been a condiment in my kitchen for years and I use it in sauces as well as a garnish. I love it on quiche or any egg. I recently had the opportunity to try a new sriracha sauce called CHA! by Texas Pete® so it was a perfect match for this recipe. Click this link to check out my review.

In the spirit of New Orleans style, I used jumbo, raw shrimp, leaving the shell and tail intact, though I did head and split them along the back to devein and allow the spicy marinade to infuse. Retaining the shell not only infuses flavor into the shrimp as they cook and it gives some protection to keep them from drying out. Of course, it also makes them messy finger food, but licking your fingers is frankly all part of the experience.

I also baked them as I do with the New Orleans style shrimp, though there isn't a reason in the world that these wouldn't also be fantastic on the grill, or equally good under the broiler. Just remember, they take literally only a few minutes per side to cook those ways, depending on the size of your shrimp. I'm using a 16/20 count per pound shrimp, which is a nice jumbo shrimp.


Use a sharp paring knife, or a good pair of kitchen shears, to carefully split along the back of the shrimp and devein, but leave shells on. Rinse and pat dry. In a large bowl, combine all of the marinade ingredients.


Add the shrimp, toss and refrigerate for 1 to 3 hours, stirring occasionally.


Place shrimp in baking dish, seasoning with salt, pepper, Old Bay and Cajun seasoning.


Repeat layers and seasonings.


Pour any remaining marinade on top and let rest at room temperature for 30 minutes. Bake in a preheated 350 degree F oven for about 20 to 25 minutes, depending on size, or just until cooked through, stirring several times. Do not overcook!


Serve with sauce spooned over the top, hot French bread for sopping and plenty of napkins. These can be served as an appetizer, or as a main dish protein along with a salad or veggie.




Recipe: Sriracha Spicy Baked Shrimp

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: About 4 servings

Ingredients

For the Shrimp:
  • 3 pounds of jumbo (16/20 count) shrimp, unpeeled
  • Salt, pepper, Old Bay and Cajun seasoning, to taste
For the Marinade:
  • 1 (8 ounce) can of tomato sauce
  • 1/4 to 1/3 cup of sriracha hot chile sauce (like CHA! by Texas Pete®), or to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon of Kitchen Bouquet
  • 1 teaspoon of liquid smoke
  • Zest and juice of 1 lemon
  • 1 tablespoon of light brown sugar, packed
  • 1/2 teaspoon of garlic powder
  • 1/4 to 1/2 teaspoon of red pepper flakes, optional
  • 2 teaspoons of Herbes de Provence or Italian seasoning

Instructions

Use a paring knife or kitchen shears to carefully split along the back of the shrimp and remove the vein, but leave shells and tails on. Rinse and pat dry. In a large bowl, combine all of the marinade ingredients. Add shrimp, toss, cover and refrigerate for 1 to 3 hours. Layer shrimp in baking dish, seasoning with the salt, pepper, Old Bay and Cajun seasoning on each layer. Pour any remaining marinade on top and let rest at room temperature for 30 minutes.

When ready to bake, preheat oven to 350 degrees F and bake for about 20 to 25 minutes, depending on size, or just until cooked through, stirring several times. Do not overcook! Serve with sauce spooned over the top, hot French bread for sopping and plenty of napkins.

Cook's Notes: Jumbo shrimp in the count noted are recommended for this method, however, if you use a medium to large shrimp, reduce time to approximately 10 to 15 minutes, depending on size. I do the jumbos in the shell with the heads removed, but shrimp may also be prepared peeled as well. Cooking time will be shorter. Shrimp may also be grilled or broiled.

Source: http://deepsouthdish.com

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Check These Recipes Out Too!

New Orleans Style BBQ Shrimp
Gulf Coast Shrimp and Grits
Pickled Shrimp

Posted by on January 3, 2014
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6 comments:

  1. We are sriracha fans and this dish looks very good - I've never baked shrimp.

    ReplyDelete
    Replies
    1. I am too Larry - love a dash or three on my morning eggs!

      Delete
  2. I learned something new - about cooking shrimp with shells on. Thank-you!

    ReplyDelete
    Replies
    1. They really help to flavor and keep the shrimp protected from overdrying. A bit messier to eat of course, but the finger licking is really part of the experience!

      Delete
  3. Dude, (actually dudette lol) that looks so awesome I can't wait to try it. On another note, can you holler when the crawfish come in season? I keep checking my connections here in Atlanta, but so far they are saying it's a no go.

    I have only in the last year learned about sriracha sauce and you are right. It is awesome. Can't wiat to try this dish. UNFORTUNATELY unlike you, I'm not on the Coast any longer so I have to wait for some good shrimp.

    ReplyDelete
    Replies
    1. They have been available at the markets here on the Mississippi Gulf Coast off and on right now, though they aren't as plentiful, or as large, as they will be as the season progresses! Our favorite places here are Tarantos and Broome's in Ocean Springs and Quality Seafood and Desporte's in Biloxi.

      Delete

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