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Recipe: Rick's Jerome's Spicy Sautéed Shrimp
Recipe: Rick's Jerome's Spicy Sautéed Shrimp
I grabbed the camera while I was whipping up a fun appetizer last Sunday. I don't usually write these recipes down, but I thought folks might get a kick out of this one. It would be fun to get the cooking discussions going again. I also make this dish with a handful of Thai peppers when they're in the garden.
Rick’s Jerome’s Spicy Sautéed Shrimp
Makes 2 pounds of shrimp that will make the Wookie dance. This shrimp is hot enough to get people’s attention but will not cause physical harm, as long as you wash your hands well before touching anything sensitive.
Ingredients
- 2 pounds defrosted shrimp
- 2 tablespoons minced garlic
- 1 bottle Jerome’s Hot Sauce (buy at St. John Spice)
- Olive oil
Shrimp selection – I prefer frozen easy-peel style that have been deveined and are split down the middle with the two halves of the shell intact. There’s a lot of flavor in that shell.
Equipment
- Sauté pan
- Bowl for raw shrimp
- Bowl for cooked shrimp
- Measuring spoons
- Spatula
Prep Time: 15 minutes
Cooking Time: 15 minutes
Procedure:
- Toss the defrosted shrimp with 2 tablespoons of garlic and the Jerome’s hot sauce. Yes, the full bottle of hot sauce. Let set for 15 minutes, but no longer. If you let set much longer the acid in the hot sauce is going to make Jerome’s Shrimp Ceviche! If you don’t have Jerome’s order from Ruth at St. John Spice - http://stjohnspice.com/.
- Heat the pan to 375F. If you don’t know what that means, then go for medium high.
- Put enough olive oil in a sauté pan (I use Trader Joe’s extra virgin) to just cover the bottom. If you don’t know what a sauté pan is use a frying pan. Non-stick pans are okay, but you’ll want to turn the heat up a bit higher to get some glaze.
- Turn the exhaust fan on. You may want to open a window. Perhaps put on your respirator. This dish interacts with the cook while it’s cooking. Open a beer, preferably a Sierra Nevada Pale Ale or a homebrewed American Pale Ale or IPA.
- When the olive oil just starts to smoke add ½ pound of shrimp and distribute evenly with a quick jerk of the pan. Let set until the shrimp is opaque (can’t see through) all the way around and up the sides a bit, about 2 minutes. Give the shrimp a quick flip in the pan with a spatula. If the hot sauce starts to excessively caramelize (burn) in the pan turn the heat down. Once the shrimp is cooked through, about an additional 90 seconds, remove them to a clean container.
- Repeat with the rest of the shrimp while coughing and drinking your beer. If you finish your beer early get another one
- This is great served hot or at room temperature. If you refrigerate, the olive oil in the sauce will congeal. Just let the shrimp rest a bit at room temperature and all will be well.
- Serve with lots of napkins. Make certain to wash your hands well before you play with your friends.
Cheers, Rick
Rick’s Jerome’s Spicy Sautéed Shrimp
Makes 2 pounds of shrimp that will make the Wookie dance. This shrimp is hot enough to get people’s attention but will not cause physical harm, as long as you wash your hands well before touching anything sensitive.
Ingredients
- 2 pounds defrosted shrimp
- 2 tablespoons minced garlic
- 1 bottle Jerome’s Hot Sauce (buy at St. John Spice)
- Olive oil
Shrimp selection – I prefer frozen easy-peel style that have been deveined and are split down the middle with the two halves of the shell intact. There’s a lot of flavor in that shell.
Equipment
- Sauté pan
- Bowl for raw shrimp
- Bowl for cooked shrimp
- Measuring spoons
- Spatula
Prep Time: 15 minutes
Cooking Time: 15 minutes
Procedure:
- Toss the defrosted shrimp with 2 tablespoons of garlic and the Jerome’s hot sauce. Yes, the full bottle of hot sauce. Let set for 15 minutes, but no longer. If you let set much longer the acid in the hot sauce is going to make Jerome’s Shrimp Ceviche! If you don’t have Jerome’s order from Ruth at St. John Spice - http://stjohnspice.com/.
- Heat the pan to 375F. If you don’t know what that means, then go for medium high.
- Put enough olive oil in a sauté pan (I use Trader Joe’s extra virgin) to just cover the bottom. If you don’t know what a sauté pan is use a frying pan. Non-stick pans are okay, but you’ll want to turn the heat up a bit higher to get some glaze.
- Turn the exhaust fan on. You may want to open a window. Perhaps put on your respirator. This dish interacts with the cook while it’s cooking. Open a beer, preferably a Sierra Nevada Pale Ale or a homebrewed American Pale Ale or IPA.
- When the olive oil just starts to smoke add ½ pound of shrimp and distribute evenly with a quick jerk of the pan. Let set until the shrimp is opaque (can’t see through) all the way around and up the sides a bit, about 2 minutes. Give the shrimp a quick flip in the pan with a spatula. If the hot sauce starts to excessively caramelize (burn) in the pan turn the heat down. Once the shrimp is cooked through, about an additional 90 seconds, remove them to a clean container.
- Repeat with the rest of the shrimp while coughing and drinking your beer. If you finish your beer early get another one
- This is great served hot or at room temperature. If you refrigerate, the olive oil in the sauce will congeal. Just let the shrimp rest a bit at room temperature and all will be well.
- Serve with lots of napkins. Make certain to wash your hands well before you play with your friends.
Cheers, Rick
S/V Echoes - Coral Bay - St. John, VI
These do well on skewers if you shell the shrimp first. Personally, I eat the shrimp shells on when they've been fried or sauteed.liamsaunt wrote:That sounds awesome! I wonder if you could do it outside on the grill to counter some of the searing, coughing, chili effects on your lungs?
Bring on the recipes!
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
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wontongirl
- Posts: 518
- Joined: Wed Aug 09, 2006 1:19 pm
If you deep fry these make certain that you blot them dry first! Don't want any splatters...wontongirl wrote:Thanks Rick for taking the time to enter everyting with all the details.( yes, I meant to type "everyting". i can't wait to give this a try. I bought some Jerome's from Ruth last time I was there!
S/V Echoes - Coral Bay - St. John, VI
Heres what I like to do on island Get some big yellow onions peal them cut htem almost all the way down to the root end making about 8 pieces don't cut the all the way through place a beef boulion cube in the middle and a table spoon of butter on top. Wrap them in tin foil you want them to look like a hersheys kiss. Place on the grill and grill for 45 min to an hour till the package is soft place over a bowl and slit the bottom you have french onion soup to go with your meal
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Jan&MikeVa
- Posts: 1084
- Joined: Mon Aug 07, 2006 5:32 pm
- Location: The Chesapeake Bay
Here is our super easy shrimp recipe:
Grilled Shrimp with Garlic "Aioli"
30 large shrimp, shell on, split down the back and deveined
3 tbsp. olive oil
4 cloves garlic, finely minced
3 cloves garlic, finely minced
2 egg yolks
3/4 cup extra virgin olive oil
1 tbsp. lemon juice
Combine shrimp with the four cloves of garlic and 3 tbsp. oil, plus salt and lots of coarse cracked pepper to taste, rubbing the garlic into the split of the shell. Let marinate for a while.
Combine all other ingredients in blender until thickened and smooth. Season with salt and pepper to taste.
Grill shrimp and serve with aioli for dipping.
(You can cheat and just stir the chopped garlic and lemon juice into prepared mayonaisse if the blender is too busy cranking out painkillers.)
Grilled Shrimp with Garlic "Aioli"
30 large shrimp, shell on, split down the back and deveined
3 tbsp. olive oil
4 cloves garlic, finely minced
3 cloves garlic, finely minced
2 egg yolks
3/4 cup extra virgin olive oil
1 tbsp. lemon juice
Combine shrimp with the four cloves of garlic and 3 tbsp. oil, plus salt and lots of coarse cracked pepper to taste, rubbing the garlic into the split of the shell. Let marinate for a while.
Combine all other ingredients in blender until thickened and smooth. Season with salt and pepper to taste.
Grill shrimp and serve with aioli for dipping.
(You can cheat and just stir the chopped garlic and lemon juice into prepared mayonaisse if the blender is too busy cranking out painkillers.)
It's like looking in your soup and finding a whole different alphabet.
Rick G, the funny thing is that I often do take pictures of my food! I actually have some phtos of stuff I made last trip, but we have goofy looks on our faces in all of the shots so I am not posting them.
I am stuck on the computer trying for Red Sox tickets (I already scored seats for opening day, whoo-hoo!, so here is another shrimp recipe while I am waiting (and waiting, and waiting...)
Cilantro-Stuffed Shrimp
2 cups of cilantro, finely chopped
2 cloves of garlic, finely minced
1 shallot, finely minced
juice of one lemon
2 tbsp. white wine
1/4 cup olive oil
salt and pepper to taste
1 1/2 pounds large shrimp, shell on, split down the back and deveined
Combine everything but the shrimp, and stuff the mix into the space between the shells and shrimp meat with it. Grill or saute until just cooked through.
I am stuck on the computer trying for Red Sox tickets (I already scored seats for opening day, whoo-hoo!, so here is another shrimp recipe while I am waiting (and waiting, and waiting...)
Cilantro-Stuffed Shrimp
2 cups of cilantro, finely chopped
2 cloves of garlic, finely minced
1 shallot, finely minced
juice of one lemon
2 tbsp. white wine
1/4 cup olive oil
salt and pepper to taste
1 1/2 pounds large shrimp, shell on, split down the back and deveined
Combine everything but the shrimp, and stuff the mix into the space between the shells and shrimp meat with it. Grill or saute until just cooked through.
It's like looking in your soup and finding a whole different alphabet.
