• [...] following me for a while, you know that I have a soft spot for an easy recipe, and especially an easy shrimp recipe. You can get dinner or an appetizer out quickly and it’s always a crowd pleaser (unless you [...]

    March 24, 2014
  • [...] Sweet and Spicy Sriracha BBQ Shrimp [...]

    November 04, 2013
  • [...] blistered shishito peppers belong in your easy appetizer recipes file, but also in your “what the hell am I going to make for dinner” recipe [...]

    August 09, 2013
  • [...] a big fan of shellfish, which you’ve probably noticed in my numerous shrimp recipes. Although I do have a singular post on cooking clams. And there are also one or two scallop recipes [...]

    April 30, 2013
  • cindy

    hi, love your recipe posts, i have a question on the sweet and Spicy Sriracha Sauce BBQ Shrimp. in the note part of it recipe you state that, When you add the shrimp, you may think the pan looks a little dry. i thought you are adding the shrimp to the cooked ingredients, how can it look dry. thank you. cindy

    March 12, 2013
    • Thanks Cindy, glad you like the recipes!

      That’s a good question. After reducing the liquid, a bit and adding the shrimp, most of the liquid that was in the pan is now coating the shrimp. So it will look like there’s nothing left in the pan to keep the shrimp from burning. But since there’s a lot of moisture in the shrimp, you’ll soon see liquid again in the pan. It just looks a bit odd when you’re cooking because one minute there’s plenty of liquid in there and the next, the pan looks almost dry. Enjoy the shrimp! :)

      March 12, 2013
  • I think Ballsy’s cousin lives in my ‘hood – since I don’t have a tangerine tree the pickings are slim but he prefers taunting the cats!!! I honestly wanted to crawl into that skillet – the sauce, the shrimp… all I need is a margarita and I am set!!!

    March 12, 2013
    • Nancy, I think he’s got offspring all over the Southland…he is quite handsome no? These shrimp do taste pretty terrific with an ice cold margarita. ;)

      March 12, 2013

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