Shrimp Cocktail Firecracker Style

Here is a tip for making friends that never fails. Show up anywhere with shrimp. Shrimp and beer and you may find your soul mate. Try it next time you go before the Zoning Committee to get a permit to put up a bird feeder. "Well even though your bird feeders a few feet too high off the ground for all birds to access I think we can make an exception this time". Oh the power of shrimp.

This is a an Asian influenced recipe that works well with shrimp right off the grill, boiled or even the stuff they pre cook in the grocery store. It's pretty simple and you can control the heat. It all depends on what type of Chili Garlic sauce you buy. Some prefer the heat of Sriracha and others the more subtle flavor and heat of Sambal or Chili Garlic Sauce (my fav). There are sweet version as well. Best advice is to taste and adjust.

Here is my recipe using the Vietnamese Chili Garlic Sauce

  • 20 cooked jumbo shrimp. I used the 16/20 size. That means there are between 16 and 20 shrimp per pound. The higher the numbers the smaller the shrimp
  • 1/4 cup Chili Garlic Sauce
  • 1 Tablespoon orange juice concentrate. You should keep a can in the freezer. It really comes in handy
  • 1 Tablespoon honey (optional if you like it a little sweeter)
  • 2 big Tablespoons of fresh cilantro. Use a lot
  • 1/2 lime, juice and zest

Toss everything in a bowl and enjoy. Try it with grilled shrimp. My original plan for this post until the thunder and lightening picked up. It's OK we really need the rain if that Ark thing is gonna have a chance.

gotta keep those herbs frozen

This is my frozen herb trick again. Instead of letting your fresh herbs just die in the fridge try this. Wash and dry them then roll up in plastic like a big jo....., cigar and freeze. Peel back the plastic and slice while frozen. Try it with cilantro or parsley for starters.

Thanks for reading all the way to the bottom,G