Summer-Kitchen.com Pop-up Shop 2015, inside #Pekota Design 12 Days of #Christmas #Holiday #Recipes.

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Summer-Kitchen.com Pop-up Shop 2015, inside #Pekota Design 12 Days of #Christmas #Holiday #Recipes.

December 17, 2015
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          The Fifth Day of Christmas 

#SPICY #SHRIMP #COCKTAIL WITH OLE! #CHILEAN #HOT #PEPPER #SAUCE

It is not often one finds a recipe with less than 3 ingredients yielding such “extraordinary” flavour. Well here is just on of those “taste” surprise sensations. If making a composed hors d’oeuvre use small shrimp. For a more dramatic hors d’oeuvre use 16-20 counts.

#SPICY #SHRIMP #COCKTAIL WITH OLE! #CHILEAN #HOT #PEPPER #SAUCE

 

1 lb. (454g) raw tiger shrimp (26-30 count) peeled, deveined, pat dry

1 tbsp. (25ml) olive oil

½ cup (125ml) Ole! Chilean Hot Pepper Sauce

Guacamole

Tostito Scoops!

Coriander to garnish

In a large sauté pan, heat olive oil over high heat. Add the shrimp in a single layer in the pan & sear on both sides for 1-2 minutes. Remove from heat, transfer to a bowl & toss with Ole! Chilean Hot Pepper Sauce.

Serve immediately.

Alternatively, create hors d’oeuvres by filling Tostito Scoops! With 1 tsp of guacamole, top with 1 shrimp and garnish with coriander. Serve immediately.

Makes 26-30 hors d’oeuvres.

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