I have a new food crush on SheSimmers. Not only is the author’s website drool-worthy, the recipes are easy to follow, delicious and good enough for company. We recently tried the Sriracha shrimp recipe with a few modifications.
- 3 tablespoons Rooster Sauce
- 1 teaspoon of sugar
- one pound of shrimp
- one medium onion (we used Vidalia Onions), sliced
- 2 tablespoons of vegetable oil
- Saute the onion in 2 tablespoons of vegetable oil in a skillet over medium-high heat until the onion is tender-crisp. Mix the Rooster sauce and the sugar, set aside. Add one pound of large peeled and deveined shrimp (21-25 count) to the pan and add the Rooster sauce mixture, stir, cover, and reduce heat to medium for 6-7 minutes or until the shrimp is cooked. If the liquid is thin or there is too much liquid, remove the shrimp from the pan and reduce the sauce down to desired consistency. Serve over warm jasmine rice (this part is important!). This makes enough for two hungry people.
My Opinion: Just the right amount of sweet heat. Honestly, the onions were the best part. This dish is a sure-fire way to kick a summer cold.