Thai Buttered Shrimp

I'm a huge fan of Sriracha Hot Chile Sauce, also known as rooster sauce. This is Tabasco times two. I love it on Thai food, tacos, fajitas and oysters. It is not for the faint of heart.

My youngest son, Patrick, is no fan of spicy food. So I was shocked when he wolfed this meal down in record time with a hearty "That was really good!". The trick? I served this dish with sticky rice:  (http://terrygruggen.blogspot.com/2011/05/sticky-rice.html). To mitigate the heat, Patrick did one bite of shrimp, one bite of sticky rice. The rice acted as a perfect fire extinguisher.

This very simple recipe is by Sean Baker, head chef of Gather restaurant in Berkeley, California. Sriracha Hot Chili Sauce can be found in grocery stores everywhere, typically in the Asian section. This recipe serves 4.

Ingredients
3 tablespoons butter
6 tablespoons Sriracha sauce
6 cloves minced garlic
20 pieces raw, tail-on shrimp (21-25 pieces per pound)
1 tablespoon lemon juice
2 tablespoons fresh mint, minced
2 tablespoons fresh basil, minced

Directions

1. In a skillet over medium heat, melt butter.
2. Add Sriracha sauce and whisk to mix.
3. Add garlic and saute for 2 minutes.
4. Adjust heat to medium-high and add shrimp. Saute for approximately 3 minutes until all pink is gone.
5. Add lemon juice, mint and basil. Stir until mint and basil wilt.
6. Serve immediately with sticky rice.

Wine pairing: Sauvignon Blanc

Patrick and friend