If you would like to participate just prepare a recipe that you found on another blog and share it on your blog.
This week on the Saturday Blog Showcase I’m highlighting a recipe that I found on a blog new to me – Week of Menus. Joanne, the author of this blog, shared her mom’s recipe for Firecracker Shrimp. I saw her photo for the shrimp on Tastespotting and knew that it would taste as good as it looked and I was right. Moe stopped at the fish market in Cowichan Bay and picked up a pound of my favourite local Spotted Prawns.
I followed the recipe almost to a T including preparing the prawns, as demonstrated, by cutting off the little legs and butterflying.
Although I only used one pound of prawns I used the full recipe for the sauce. Rather than a red bell pepper I went for spicy and used a hot red chili.
We made a full meal out of the prawns. The only side was the homemade baguette that we used to sop up all the wonderful garlic sauce.
This is a recipe I will be making often. But next time I won’t leave the shell on the prawns. I’ll butterfly with just the tail left attached.
Source: Week of Menus Blog
2 lbs of jumbo shrimp, legs removed,
de-veined and butterflied
1/4 cup of butter, softened (softer the better)
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped red pepper
(red bell pepper is fine, but if you like SPICE, use a red chili pepper or combination of both)
3 tablespoons of finely chopped garlic
1 tablespoon lime juice
Sea salt and cayenne pepper(optional) for sprinkling
Arrange oven rack so that it is closest to the heating element. Preheat oven to broil. 450°F. Place prepared shrimp evenly on oven proof dish, so that there is only a single layer and every shrimp will get maximum heat.
Spoon sauce over each prawn and place under broiler.
Turn baking dish once or twice for even cooking. Only takes about 3 to 5 minutes depending on size of prawns.