This shrimps should be on your bucket list. It is really good, saucy, spicy and absolutely delicious, you can serve it over rice which is delicious or serves it with some really good crusty bread to soak up all those lovely juices. Get your skillet on medium heat and add butter with garlic. If you don’t have clam juice, you can use fish sauce and if you don’t have any of those in hand you can just use a little bit of water and it will be fine.
For the hot sauce just make sure you dint use Tabasco because it will be so spicy and inedible. Let the butter melt and sautee the garlic for about a minute or so until the garlic is fragrant. Add the shrimp which have been peeled and deveined but the tails have need left on. Add the creole seasoning and sautee then until they have some good colour all round. You want them to be cooked about three-quarters of the way through and just keep in mind that shrimps cook really quickly so you dint need to cook them for too long, sat about 3 to 4 minutes tops.
Once three quarters way cooked, remove from the heat and add the clam juice, Worcester sauce, beer, lemon, and smoked paprika and the spicy sauce all into the skillet. Bring that to a boil, let it reduce, you want it to reduce by about half. Onc thick, add the shrimps back in and ket it cooks for about a minute or two. Add the remaining butter and cook everything until the butter is melted, not very long at all.
That butter is going to mix up with the sauce and it’s going to be the most delicious buttery goodness sauce ever. Serve with some scallions and parsley over the top.
- 1 pound large shrimp about 22 large shrimp, peeled and deveined
- Oil for frying
- 8 tablespoons potato starch
- 1 egg
- Aromatic vegetables
- 4 to 5 small dried red hot peppers roughly cut
- 5 garlic cloves thinly sliced
- 1- inch ginger thinly julienned
- 1 scallion finely chopped
- 1/4 medium onion finely diced
- 1/4 red bell pepper or 1 red chilli pepper, finely diced
- 1 green chilli pepper finely diced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons plus 1 teaspoon sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 2 tablespoons rice or dry white wine or use more water
- 2 tablespoons water or chicken broth
- 1/2 tablespoon sesame oil
- Clean the shrimp, drain, and pat dry with paper towels. Lightly sprinkle with salt and pepper.
- Let it sit until ready to coat with the batter.
- Prepare the vegetables.
- In a small bowl, mix all the sauce ingredients, except the sesame oil, well until the sugar is dissolved.
- Add the starch and egg to the bowl with the shrimp.
- Mix everything well by hand until there’s no visible starch powder and the shrimp is evenly coated with the batter.
- Add 4 cups of oil to a deep fryer, wok, or large pot.
- Heat over high heat to 340°F or until a drop of batter in the oil moderately bubbles up to the surface.
- Using metal tongs or chopsticks, drop the shrimp in the oil one at a time, in two batches. Cook until lightly golden, about a minute.
- Remove them quickly with a wire skimmer or a slotted spoon.
- Drain on a wire rack or in a large mesh strainer set on a bowl. Reheat the oil to 340°F between the batches and for the second frying.
- Add the shrimp and briefly deep fry again until lightly golden brown.
- Drain on a wire rack or in a large mesh strainer.
- In a large pan or wok, add the dried pepper and 3 tablespoons of deep-frying oil over low heat until the oil starts to turn red.
- Turn up the heat to high. Add the garlic, ginger, onion, and scallion, and stir fry briefly until fragrant.
- Stir in the green chilli pepper and red bell pepper, and cook for an additional minute or two.
- Add the sauce, and boil for a couple of minutes until the sauce is slightly thickened about 2 minutes.
- Drop the shrimp into the pan, and quickly stir everything together until the sauce is almost absorbed.
- Drizzle the sesame oil, and toss everything together again. Serve immediately.