I am not a winter person, yet here I find myself in Calgary where it’s winter 10 months out of the year. Granted the 2 months out of the year that we do have a summer, has got to be the best weather in the whole wide world. While it’s true that I don’t enjoy sweating in extreme hot weather as the hot and humid weather we used to have when we lived in Southern Ontario, the summers here are perfect. As I long for one of those perfect summer weekends to have a family barbecue where you could grill some shrimp and corn on the cob, enjoy delicious ice cream and drink cold beverages, I will take one of our Chinook weekends where the sun is shining and temperatures are warm enough for the brave to wear shorts and flip flops.
And that’s the kind of weekend we’re having. We had a beautiful sunny morning, so beautiful that the hubs and I decided to venture off to some garden centers in search of pots and plants and such. To our disappointment however, most garden centers don’t open for another week. We did buy some herbs that hubs couldn’t wait to get home and plant in a couple window sill pots he’s bought a few months ago, and now every time he walks by he checks to see if they’ve sprouted. Yes, how we long for summer.
And thus this recipe reminds me of summer. It’s hot and spicy, decadent and savory. While I’ve never been to New Orleans myself, I am completely in love with the idea of New Orleans cuisine. Gumbos, jambalayas, etouffees, beignets and muffullettas is what I dream of. Jumbo white tiger shrimp marinated in a rich buttery spicy and smoky marinade translates into a dish that is about as close as I’ll get right now to actual New Orleans food. And I’m OK with that because this spicy shrimp sure did rock my boat.
Hours after this shrimp has had a chance to marinate in this sauce that is worth gold, it’s time to cook it and only 15 minutes later you can savor and enjoy it. I strongly recommend the best french baguette that you can find, because you will want to dip that fine bread in this sauce until there’s nothing left and as you sink your teeth into that shrimp and close your eyes, you will feel as though you have stepped into New Orleans right in the middle of Mardi Gras.
- 1 lb white tiger shrimp
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp sweet chili sauce
- 1 tbsp Worcestershire
- 1 tsp chili powder
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp sriracha hot sauce (or tabasco)
- 4 cloves garlic, minced
- juice from ½ lemon
- 2 tbsp parsley, chopped
- salt and pepper to taste
- Peel and devein the shrimp.
- Add the rest of the ingredients to a saucepan, stir and let simmer for 10 minutes.
- Remove pan from heat and let cool.
- Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
- Cover and refrigerate for at least 4 hours.
- Preheat oven to 400 degrees.
- Bake shrimp for 15 - 20 minutes.
- Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.